1. Prepare the crepe batter according to the recipe and cook the crepes in a greased pan. Set aside.

2. Slice the mushrooms into small pieces and sauté them in 2 tablespoons (30g) of butter until tender. Season with salt and pepper to taste. Add 2 tablespoons of chopped fresh parsley and mix well.

3. In a separate pan combine 1 tablespoon (15g) of flour and a small amount of milk to make a roux whisking constantly. Gradually add 1 cup (250ml) of remaining milk whisking until smooth. Bring to a boil then reduce heat to medium-low and simmer for 2-3 minutes. Remove from heat and stir in 1/2 cup (120g) of grated cheese until melted. Season with salt and pepper to taste.

4. Spoon the mushroom mixture onto the center of each crepe leaving a 1-inch (2.5cm) border. Fold the crepe in half over the filling then roll up to form a neat cylinder.

5. Serve immediately or top with grated cheese and bake in a preheated oven at 425°F (220°C) for 10 minutes.

6. Serve with a fresh green salad on the side.