Crepes with Mushroom Stuffing
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the crepes
- 200 grams Pastry flour
- 500 milliliters milk
- 2 eggs
- 1 pinch salt
- clarified butter (to fry)
- For the filling
- 500 grams button Mushroom (trimmed and quartered)
- 1 Tbsp clarified butter
- 150 grams Crème fraiche
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- Iceberg lettuce (trimmed, rinsed and cut into wide strips)
Preparation steps
1.
For the crepes, mix flour, milk and eggs in a bowl and season with salt and pepper. Whisk to a thin batter and let rest for about 30 minutes.
2.
For the filling, sauté mushrooms in a pan with hot butter and season with salt and pepper. Stir in lemon juice, add creme fraiche, stir, boil down slightly and keep warm.
3.
In a pan with hot butter successively crepes. Then keep warm in the oven at 70°C (approximately 150°F).
4.
Fill each crepe with iceberg lettuce and mushrooms and then fold over the filling. Serve immediately.
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