Hearty Crepes with Mushrooms and Sprouts
Ingredients
- For the fried mushrooms
- 4 Tbsps butter
- 500 grams mixed Mushrooms (oyster mushrooms, porcini, chanterelle mushrooms)
- 4 sprigs Sea wormwood
- 4 leaves Arugula
- 1 handful small Sprout
- salt
- peppers
- 1 Tbsp White balsamic vinegar
- For the crepes
- 250 grams Pastry flour
- 500 milliliters milk
- 4 eggs
- 1 pinch salt
- 6 Tbsps butter
Preparation steps
For the crepes, stir the milk with the flour and a pinch of salt until smooth. Stir in the eggs, and leave the batter to rest for 10 minutes.
Heat butter in a pan and fry 14-18 thin crepes sequentially until golden brown. Remove the crepes from the pan and keep warm in the oven at 80°C (175°F).
For the fried mushrooms, rub the mushrooms with a paper towel and cut into slices. Rinse the arugula, pat dry and chop 2 leaflets. Take off 1-2 cm (approximately ½ inch) portion from the sea wormwood from the lower half, and chop the leaves. Rinse and drain the sprouts.
Heat the butter in a pan and fry the mushrooms in it while stirring for 2-3 minutes. Stir in the herbs and season with salt, pepper and vinegar. Mix in the sprouts.
Fold each crepe into quarter and place 3-4 crepes on a plate in the form of superimposed towers. Serve with the mushroom mixture and garnish each with a sprig of sea wormwood and arugula.
