Mushroom and Shrimp Filled Dandelion Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 960 cal. | (46 %) | ||
| Protein | 85.86 g | (88 %) | ||
| Fat | 34.54 g | (30 %) | ||
| Carbohydrates | 75.82 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.78 g | (16 %) |
| Vitamin A | 1,386.31 mg | (173,289 %) | ||
| Vitamin D | 4.03 μg | (20 %) | ||
| Vitamin E | 13.71 mg | (114 %) | ||
| Vitamin B₁ | 0.59 mg | (59 %) | ||
| Vitamin B₂ | 1.13 mg | (103 %) | ||
| Niacin | 26.26 mg | (219 %) | ||
| Vitamin B₆ | 1.01 mg | (72 %) | ||
| Folate | 160.61 μg | (54 %) | ||
| Pantothenic acid | 2.96 mg | (49 %) | ||
| Biotin | 2.72 μg | (6 %) | ||
| Vitamin B₁₂ | 6.18 μg | (206 %) | ||
| Vitamin C | 28.05 mg | (30 %) | ||
| Potassium | 1,487.51 mg | (37 %) | ||
| Calcium | 584.69 mg | (58 %) | ||
| Magnesium | 158.8 mg | (53 %) | ||
| Iron | 6.87 mg | (46 %) | ||
| Iodine | 81.56 μg | (41 %) | ||
| Zinc | 5.89 mg | (74 %) | ||
| Saturated fatty acids | 17.57 g | |||
| Cholesterol | 814.04 mg |
Ingredients
- For the crepes
- 4 eggs
- 275 grams Pastry flour
- 350 milliliters milk
- 150 milliliters mineral water
- butter (to saute)
- salt
- Also
- 300 grams Dandelion greens
- freshly ground peppers
- 1 pinch freshly grated Nutmeg
- butter (for sautéing)
- For the filling
- 300 grams
- button Mushroom (200 grams each)
- Chestnut mushroom (200 grams each)
- 3 shallots
- 2 Tbsps butter
- salt
- freshly ground peppers
- 200 grams Whipped cream
- 200 peeled Prawn (crabs)
- 1 tsp finely grated Lemon peel
- 2 Tbsps finely chopped Basil
Preparation steps
For the pancakes: In a bowl, whisk together the egg, flour, milk, salt and mineral water until smooth, cover and let stand 30 minutes.
Clean the dandelion, separate the leaves from the stalks and rinse well. Blanch 1 minute in a large pot boiling of salted water. Rinse under cold water, drain well, then squeeze out slightly and chop coarsely. Fold the dandelion into the pancake batter, season with pepper and nutmeg.
Meanwhile, clean the oyster mushrooms and coarsely chop. Clean the button and chestnut mushrooms and thinly slice.
Peel and finely chop the shallots. Heat the butter in a large skillet and saute the shallots until translucent. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until the liquid has evaporated.
Preheat the oven to 70°C (approximately 150°F). Heat a nonstick pan with a little butter, add a small ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes. Keep warm in the oven.
Pour cream into the pan with the mushrooms, simmer until slightly creamy, Add the shrimp and simmer until heated through. Stir in the lemon zest and basil, season with salt and pepper.
Spread the mushroom mixture onto the pancakes, roll up and serve immediately.
