Buckwheat Crepes with Chanterelles

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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)
1 serving contains
(Percentage of daily recommendation)
Calories193 kcal(9 %)
Protein6 g(6 %)
Fat14.7 g(13 %)
Carbohydrates10 g(7 %)

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
How healthy are the main ingredients?
ChanterelleparsleyeggsaltonionSunflower seed

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.