Herb Crepes with Chanterelle Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 427 kcal | (20 %) | ||
| Protein | 14.8 g | (15 %) | ||
| Fat | 32.1 g | (28 %) | ||
| Carbohydrates | 20 g | (13 %) |
Ingredients
- for the crepes
- 2 eggs
- 60 grams Pastry flour
- 1 pinch salt
- 250 milliliters milk
- 30 grams butter
- 1 bunch parsley
- clarified butter (for cooking)
- for the filling
- 150 grams green Beans
- Salt and freshly ground pepper
- 200 grams Chanterelle
- 1 onion
- 2 Tbsps butter
- 2 tsps Pastry flour
- 200ml milk and Vegetable broth
- 100 grams cream cheese
- 150 grams Cherry tomatoes
- 2 Tbsps scallions
- 2 Tbsps chopped parsley
Preparation steps
For the crepes, separate 1 egg. Mix flour with salt, milk, 1 egg and the yolk. Let stand for 30 minutes.
For the filling, rinse and cut green beans into pieces. Cook in boiling salted water for 12 minutes. Clean and coarsely chop chanterelles. Peel onion and finely chop. Melt butter in a skillet. Add chanterelles and onion and sauté 3 to 5 minutes. Whisk flour, broth and milk. Pour in and bring to a boil. Add cream cheese and stir until melted. Season with salt and pepper. Rinse tomatoes and halve or quarter. Drain beans and add with the tomatoes to the chanterelles. Cook until heated through and keep warm.
For the crepes, beat egg whites until stiff and fold into the batter. Melt the butter. Rinse parsley, shake dry and very finely chop. Stir butter and parsley into the crepe batter. Pour batter in batches into small skillet with clarified butter to make thin crepes.
Stir chives and parsley into the vegetable mixture. Spread the filling on the crepes, fold over and serve immediately.
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