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Ingredients
Crepes with Oyster Mushrooms
- Ingredients
- 2 eggs
- 350 grams Pastry flour
- 500 milliliters
- salt
- 3 Tbsps Canola oil
- 200 grams baby Spinach
- 200 grams Ricotta cheese
- 2 Tbsps Whipped cream (20 ml)
- peppers
- Nutmeg
- 150 grams
- 3 sprigs rosemary
- 3 sprigs thyme
Separate eggs. Whisk flour in a bowl with milk, egg yolks and 1 pinch of salt until smooth. Beat egg whites until stiff and gently fold into the batter.
Heat 2 tablespoons oil in a pan. Individually cook 8 pancakes over low heat for 1-2 minutes on each side until golden yellow and then keep warm in a preheated 80°C (approximately 150°F) oven.
Meanwhile, rinse spinach, spin dry and blanch in a pot of boiling salted water. Drain, rinse with cold water and drain again. Mix ricotta in a bowl with cream and spinach and season with salt, pepper and freshly grated nutmeg.
Trim mushrooms and cut into slices. Heat remaining oil in a pan and fry mushrooms over medium heat for 2-3 minutes. Rinse herbs, shake dry and chop leaves. Season mushrooms with salt, pepper and fresh herbs. Remove the pan from heat. Cover each crepe with 1-2 tablespoon ricotta mixture, arrange 2-3 mushroom slices on top of each, fold crepe and serve.
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |