Crepe stuffed with mushrooms

Step 1/ 6

• 266⅔ ml milk
• 1⅓ eggs
• 133⅓ g flour
• 1⅓ pinches brown sugar
• 100 g butter

• whisk
• bowl

First we start with the crepe batter. Beat the eggs with sugar, add milk, pinch of salt. Mix together. Add half of the flour. Continue adding flour until we’ll incorporated. Melt the butter and slowly add it in the crepe mixture. Let the batter rest in the fridge for an hour.

Step 2/ 6

• nonstick pan
• spatula

Heat a nonstick pan into high heat. Add a spoon of crepe batter and cook until golden brown approximately 3-3 min each side. Tip: when bubbles appear in the surface indicates that you can flip the crepe.

Step 3/ 6

• plastic wrap

Let the crepes cook, cover with a wrap (helps keep the moist and don’t get dry) and let them rest until we proceed with the crepe’s filling.

Step 4/ 6

• 333⅓ g Mushroom
• 1⅓ leaves thyme
• ⅔ allspice berry
• ⅔ clove garlic

• nonstick pan
• wooden spoon

Cut the mushrooms into small pieces. Heat a nonstick pan into high heat and sauté the mushrooms approx 5min, add salt & pepper. Mince the onion and the garlic clove and add them to the sauté mushrooms. Add thyme leaves. Sauté for another 3min. Let the filling rest to cool.

Step 5/ 6

• 133⅓ ml crème fraîche
• ⅔ tsp oregano
• 1⅓ allspice berries
• ⅓ tsp ground nutmeg
• ⅔ pinch salt
• ⅔ pinch pepper

• saucepan
• fine sieve

In a saucepan add the crepe fraiche, oregano, salt, pepper, allspice and nutmeg. Boil for 3 min to blend the flavours. Strain through fine sieve.

Step 6/ 6

• 3⅓ mini mozzarella cheese balls

• ovenproof pan

Preheat the oven 220 Celsius. Add 1 tablespoon of mushroom filling on the crepe, fold each side and roll. Add the crepe rolls to a ovenproof pan. Stir in the cream fraiche. Add mini mozzarella balls and bake for 15 -20 min until golden brown. Garnish with some oregano and thyme leaves, sprinkle with raw olive oil. Serve & enjoy😊😊😊

Enjoy your meal!