A delicious recipe by award-winning chef, Neil McEvoy.


  • 200 g mixed mushrooms
  • 1 shallot (diced)
  • 1 knockdrinna snow (small)/180 grams
  • 100 g cream
  • 4 crepes (basic batter with chopped herbs)


  • Sweat shallot for a few minutes.
  • Add mushrooms, torn into pieces.
  • Season with salt and pepper.
  • Add cream and reduce.
  • Remove from heat and add cheese. Adjust seasoning.
  • To serve: Warm crepes in oven, about 180°C, with greaseproof paper between for a few minutes.
  • Place crepes onto warm plates.
  • Divide mushroom mixture between plates.
  • Fold over and enjoy!


See www.pembrokekilkenny.com for more information.

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