Mushroom crepes
5.0
Quick and easy recipe, I usually make them with mushrooms but they can be filled with anything. So you can consider it a fridge-emptying recipe
Yield:
4 servings
Total time:
1 h 10 min
Preparation time:
40 min
Cooking time:
30 min
Difficulty:
Cost:
Weight per serving:
510 g
Energy:
710 Kcal
Carbohydrates:
45 g
Fats:
46 g
Proteins:
28 g
Running:
1 h 15 min
Allergens:
Gluten, Eggs, Milk, Tree nuts
Diet:
Vegetarian
Pairing:
Falanghina
Occasion:
Family dinner
Ingredients
Portions for 4 servings
4
For the filling
For brie fondue
Method
It takes steps in 1 h 10 min
2 -
Melt the butter in a small saucepan over low heat, then set aside. In a large bowl, combine the eggs, milk, flour, and a pinch of salt. Whisk everything together and finally add the melted butter while continuing to stir. Then cover the bowl with plastic wrap and let it rest in the fridge for 30 minutes
3 -
Drain the mushrooms, being careful to collect all the soaking water, then cook them in a pan with a drizzle of oil and a pinch of salt
4 -
Cook one crepe at a time by lightly buttering a non-stick pan and pouring one ladle of batter at a time, spreading it evenly over the surface of the pan. When it becomes almost dry, flip it to the other side for a few more seconds. With these quantities, you will get about 4 or 5 crepes
5 -
Fill the crêpes with equal amounts of béchamel sauce and mushrooms. Usually crêpes are closed like pancakes, but I prefer them closed like little bundles. To keep them closed, you can use kitchen twine and chives stems
Cost
It is a really budget recipe, if you don't use prized mushrooms like porcini, the cost per serving definitely stays below two euros
Health
Only two eggs are used, and even though a lot of béchamel sauce is used, the recipe remains light
Author
Editorial staff - Luca M.
5.0
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