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Ingredients
Mushroom Crêpes with Cheese
- Ingredients
- 200 grams Pastry flour
- 400 milliliters milk (1.5% fat)
- 2 eggs
- salt
- 10 grams dried Porcini mushroom
- 130 milliliters Vegetable broth
- 350 grams button Mushroom
- 300 grams Oyster mushrooms
- 1 onion
- lemons
- 1 Tbsp olive oil
- 9 tsps Canola oil
- 1 bunch Basil
- 1 pc Parmesan (50 grams or 2 ounces)
For the crepe batter, mix the flour with milk, eggs and 1/2 teaspoon salt. Let the batter rest for 20 minutes.
Meanwhile, soak the porcini in broth. Trim the button and oyster mushrooms and cut into small pieces. Peel the onion and finely chop.
Squeeze the juice from half of a lemon. Heat the olive oil in a pan. Sauté the onion until translucent, add the mushrooms and lemon juice and continue cooking for about 5 minutes. Remove the porcini mushrooms from the broth, cut into slightly smaller pieces and add to the pan.
Heat a frying pan with 1 teaspoon of canola oil over medium heat and cook 8 crepes in succession. Set aside and keep warm. Rinse the basil, shake dry, chop the leaves finely and mix with the mushrooms.
Grease an ovenproof dish with the remaining canola oil. Distribute some of the mushroom mixture in the center of each crêpe, roll up and place in the dish. Grate the Parmesan over the top and bake in a preheated oven at 200°C (180°C convection; gas mark 3) (approximately 400°F, 350°F convection) for about 10 minutes. Arrange the crêpes on heated plates and serve immediately.
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |