Whisk the all purpose flour, egg, milk and salt well until there are no lumps. Set aside.
Mix eggs, milk and salt together. Heat 1 tablespoon of oil in a non-stick pan and pour the eggs in it. Scramble and cook until desired consistency is achieved. Transfer eggs to a separate bowl.Heat 1 tablespoon of oil in the same pan and throw all the ingredients for the sauteed mushrooms in. Keep stirring as the mushrooms release water. Cook for 3 to 4 minutes until all the water is evaporated and mushrooms are cooked. Transfer to a separate bowl.
Brush oil lightly on a different non-stick pan (I used a 7 inch pan) and heat on medium low.
Ladle enough batter to thinly cover the bottom of the pan. Wait until the edges start to lift away from the pan (1 to 2 minutes). Flip the crepe and cook for another 1 to 2 minutes.
Repeat for the rest of the batter. This batter makes around 6 small crepes.
Repeat for the rest of the batter. This batter makes around 6 small crepes.
Plate the crepes by folding them into quarters and topping them with the scrambled eggs and sauteed mushrooms. Garnish with chopped cilantro.
