Crepes with Mushroom Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the crepes
- 150 grams Pastry flour
- 2 eggs
- salt
- 350 milliliters milk
- 3 Tbsps clarified butter
- For the filling
- 500 grams Chanterelle
- 2 shallots
- 1 garlic clove
- ½ bunch parsley
- 1 Tbsp clarified butter
- salt (and pepper)
- 100 grams Sour cream
- lemon juice
Preparation steps
For the crepes, sift flour into a bowl and mix with eggs and salt. Mix with milk until liquid batter forms. Let rest for 20 minutes.
For the filling, trim and chop chanterelle mushrooms. Peel shallots and garlic and finely chop both. Rinse parsley and finely chop leaves. Heat 1 tablespoon clarified butter in a pan and saute chanterelle mushrooms with shallots over high heat for about 3 minutes.
Add garlic, fry until soft and season with salt and pepper. Add sour cream and mix well. Remove the pan from the heat, add parsley and lemon juice and let cool slightly.
Heat some butter in a nonstick pan, apply a small amount of crepe batter into the pan and spread thinly and evenly by rotating. Fry over medium heat until the batter is lightly browned. Place crepe on a plate and keep warm. Repeat process to and bake seven more crepes.
Spread 1 tablespoon filling on each crepe, fold in sides and then roll around filling. Wrap in parchment paper and serve.
