Buckwheat Crepes with Chanterelles
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
193
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 193 kcal | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14.7 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crepes
- 2 Tbsps Buckwheat flour
- 2 Tbsps Pastry flour
- 125 milliliters milk
- 1 medium egg
- salt
- vegetable oil (for the frying pan)
- For the chanterelles
- 200 grams Chanterelle
- 1 onion
- butter and Sunflower seed (2 tablespoons of each)
- Salt and peppers
- 1 bunch parsley
Preparation steps
1.
Mix both types of flour with the milk, egg and salt. Let rest for 20 minutes.
2.
Meanwhile, prepare the chanterelles (clean fresh mushrooms, thaw frozen mushrooms, or drain canned mushrooms). Peel the onion and finely chop. Heat the butter in a nonstick pan. Sauté the onion until soft, then add chanterelles and braise for 3-5 minutes, adding the sunflower seeds at the end. Season with salt and pepper. Rinse the parsley (setting aside some for the garnish), shake dry and chop finely. Mix the parsley into the mushrooms.
3.
Use the buckwheat mixture to cook thin crepes in little hot oil. Serve with the chanterelles and garnished with parsley.
