Crêpe Parcels with Veal and Mushrooms
- 250 grams Pastry flour
- freshly ground peppers
- 2 eggs
- 200 milliliters mineral water
- 125 grams Whipped cream
- 150 milliliters milk
- 1 Tbsp chopped parsley
- vegetable oil
- 500 grams shredded Veal fillet
- 300 grams button Mushroom
- 200 milliliters Veal stock (from a jar)
- 2 shallots
- 2 Tbsps butter
For the crêpes, combine the flour, milk, salt, eggs and water and mix into a smooth batter. Leave to rest for 30 minutes.
Fry the crêpes in a small pan in a little oil. Keep warm.
For the filling, trim the mushrooms and cut into small pieces. Peel and finely chop the shallots and sweat in butter. Add the mushrooms and cook until soft. Season with salt and pepper.
Spoon 1-2 tablespoons of mushrooms onto each crêpe. Fold them into parcels and bind with a chive stalk. Keep warm.
For the meat, brown the veal on both sides in a pan with some oil and season with salt and pepper. Remove and keep warm. Deglaze with the stock and simmer with the cream. Season with salt and pepper. Add the meat again and stir in the parsley.
Serve with the warm crêpe pouches.