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Ingredients
Crepe-purse with Morels
- For the crepes
- 125 grams Pastry flour
- 2 eggs
- 250 milliliters mineral water
- 1 Tbsp clarified butter
- Chives (for tying)
- For the filling
- 100 grams Frozen pea (thawed)
- 100 grams canned chickpeas (drained)
- 1 large carrot
- 1 handful soybean sprout
- 2 handfuls dried Morel
- 1 garlic clove
- salt
- peppers
- 1 Tbsp olive oil
- 2 Tbsps soy sauce
- 1 Tbsp Oyster sauce
- Morel (for garnish)
For the filling, soak the dried morels in warm water.
For the crepes, beat the eggs with a pinch of salt. Stir in the flour and mineral water until the dough is smooth. Let rest for 30 minutes.
Rinse the sprouts, spin dry and chop coarsely. Peel, rinse and dice the carrot. Drain and dice the morels. Heat the oil in a saucepan, add the carrots and sprouts and saute briefly. Add the peas, mushrooms and chickpeas and saute for about 6 minutes. Stir in soy sauce and oyster sauce. Season with salt and pepepr.
Heat the clarified butter in a pan and cook 8 thin crepes. Spoon the vegetable mixture into the center of a crepe and pull up the edges into a purse shape. Gently tie with a chive. Continue with the remaining crepes.
If desired, for garnish, chop the morels and quickly toast in a dry pan. Arrange the purses on a serving plate and serve sprinkled with toasted morels.
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 12.5 g | (13 %) | ||
| Fat | 10.35 g | (9 %) | ||
| Carbohydrates | 38.96 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.82 g | (13 %) |