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Ingredients
Chestnut Crepes with Mushroom Sauce and Rosemary
- For the crepes
- 2 eggs
- salt
- 7 ozs Pastry flour
- 12 ozs milk
- 8 cooked Chestnuts (vacuum-packed)
- 1 oz Chives
- 3 Tbsps clarified butter
- 3 Tbsps Maple syrup
- For the sauce
- 14 ozs button Mushroom
- 1 sprig rosemary
- 1 Tbsp vegetable oil
- 1 Tbsp Pastry flour
- 3 Tbsps dry white wine
- 7 ozs Vegetable broth
- 3 ozs Whipped cream
- freshly ground peppers
- For serving
- red peppercorns
Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the yolks with the flour and milk until smooth. Finely chop the chestnuts. Rinse the chives, shake dry and cut into small rings. Stir into the batter together with the chestnuts. Fold in the egg whites. In a pan, melt some butter and cook small pancakes from the batter. Drizzle with maple syrup and keep warm.
Trim the mushrooms and cut into quarters. Rinse the rosemary, shake dry, strip the needles from the stems and finely chop. In another pan heat the oil and fry the mushrooms with the rosemary. Sprinkle with the flour and pour in the wine. Pour in the broth and mix well so that no lumps form. Stir in the cream, bring to a boil and season with salt and pepper. Arrange the pancakes on warmed plates, drizzle with mushroom sauce and serve garnished with crushed peppercorns.
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.7 g | (16 %) |