Oat Crêpes with Creamy Thyme Mushroom Sauce

Steps

1. Blend the oats in a blender until they become a fine flour.
2. Make the batter: add 300 g of the milk (about 1¼ cups, leaving the rest for the sauce), the eggs and half the salt to the oat flour in the blender and blend until smooth. Rest the batter 20 minutes so it thickens slightly.
3. Melt 1 tablespoon of the butter (about half) in a 10-inch nonstick skillet. Pour most of it into a small dish to brush the pan, leaving a thin film.
4. Heat the skillet over medium. Pour in about 1/4 cup batter, swirl to coat thinly, and cook 1½–2 minutes until the edges lift; flip and cook 30 seconds. Repeat to make 8 crêpes, brushing the pan with the melted butter from the dish as needed and stirring the batter between crêpes. Stack under a towel.
5. Make the filling: melt the remaining half of the butter in the same skillet over medium-high. Add the mushrooms and cook 8–10 minutes until browned and their liquid has evaporated.
6. Add the garlic and thyme and cook 1 minute. Sprinkle in the flour and stir 1 minute.
7. Stir in the remaining milk and simmer 2–3 minutes until creamy. Off the heat, stir in the Parmesan, lemon juice, black pepper and the remaining salt.
8. Spoon the mushroom filling onto each crêpe, fold into quarters, and serve two per person sprinkled with the parsley.