1/2 teaspoon salt
2/3 cup all-purpose flour
1 cup milk
200ml sour cream
200g mushrooms sliced
1/4 cup sliced black olives
2 spring onions, finely sliced, including the green, about 1/4 cup
2 stalks very finely chopped celery
2 cups diced cooked chicken
1 cup grated cheese, divided
To make the crepe batter, beat the eggs, salt, flour and milk together until smooth. This is a very thin batter, you're making crepes, not regular pancakes.
Heat a non-stick pan over medium heat. Lightly grease the base with a butter. Pour about 1/4 cup of the batter into the pan and swirl it around to cover the base. Cook 1 minute. Carefully flip. Cook 1 minute. Repeat until all the batter has been used.
To make the filling:
Pre-heat oven to 200 degrees Celsius. Spray a lasagne dish with cooking spray.
Combine the sour cream, mushrooms, olives, spring onion, celery, chicken and 1 cup of the cheese in a bowl. Mix to combine. Place a heaped tablespoon of the filling in the centre of each crepe. Fold ends over and roll up. Place in baking dish. Bake 20 minutes. Sprinkle remaining 1 cup of cheese over the top, return to oven and bake another 10 minutes until cheese is melted and golden.