Crepes with Mushroom Stuffing
- For the crepes
- 500 milliliters
- 250 grams
For the crepes, mix egg, milk and flour in a bowl and season with salt. Whisk together and let rest for about 30 minutes. Warm butter in a pan and successively fry crepe batter in the pan to create 8 crepes. Keep warm.
For the filling, melt butter in a pan, saute onion and garlic until translucent, add mushrooms fry for about 5 minutes.
Add creme fraiche and cornstarch, stir and season with salt and pepper. Simmer for a few minutes. Stir in parsley.
Remove 1/3 of the mushroom mixture from the pan and set aside. Distribute remaining filling on the crepes, roll up and place in a greased baking dish. Spread reserved mushrooms over crepes and sprinkle everything with cheese. Bake in a preheated 220°C (approximately 425°F) for about 15 minutes. Serve immediately.