Clean and cut/tear chanterelles.
Mix crepes ingredients in a bowl.
Warm a non-stick pan with some oil. Cook crepes in medium heat for about 2 minutes per side or until they have some lovely golden color and are easy to flip. NOTE: it's easier to shape the crepes in a pan if you lift the pan when pouring the batter. I recommend using about 1/3 cups of batter per crepes.
For the sauce, chop onion and stem and sautee in oil for a few minutes. Set aside.
Cook the few whole chanterelles and set aside. Note: not necessary, this is just to have a few nice ones for decorating the plates when serving.
Cook all other (chopped) chanterelles until golden. Add oil, onion and white wine and cook for a few minutes.
Add oat cream and herbs, salt and pepper to taste and keep on cooking until the sauce is the thickness you want it to be.
Serve crepes with chanterelle sauce, fresh herbs and vegetables of the season. Enjoy!