FOR THE DOUGH
2 eggs, at room temperature
120 g flour for all purposes, sifted
300 ml DODONI fresh milk, at room temperature
40 gr. butter DODONI, melted at room temperature
FOR THE FILLING
400 gr. DODONI Spread
400 gr. grated mixed cheese DODONI
300 gr. corn
300 gr. mushrooms, cooked
Extra butter (for the pan)
1 fried egg to serve in each crepe (optional)
Put the eggs and milk in a bowl and beat well. Add all the remaining ingredients and mix until you have a homogenous mixture. At this point you may optionally leave the mixture for an hour in the refrigerator to set. Alternatively you can make the crepes right at that point.
Heat a non-stick pan over medium heat. Butter the pan with a little butter. Pour 1 big spoon of the mixture into the pan to spread all over its surface. Cook for 1 minute on medium heat without moving the pan and turn over when the crepe comes off on its own. Turn from the other side. Spread 1 tablespoon of spread with feta DODONI on half of the base. Add the mixed DODONI cheese, the corn, the mushrooms and cover the crepe with the other half. Serve on a plate and optionally serve with a fried egg.
Tip1: The ingredients of the recipe are enough for 6-7 crepes.
Tip 2: The mixture can be kept in the refrigerator, in an airtight container for up to 3 days.