Crepe stuffed with mushrooms

Crepe stuffed with mushrooms

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"These is one of my favourite dishes to share with friends and family in dinner time. "

Difficulty

Easy 👌

Preparation

40 min

Baking

10 min

Resting

70 min

Ingredients

2Servings
266⅔ ml
milk
1⅓
eggs
133⅓ g
flour
1⅓ pinches
brown sugar
100 g
butter
333⅓ g
Mushroom
1⅓ leaves
thyme
onion
clove
garlic
133⅓ ml
crème fraîche
tsp
oregano
1⅓
allspice berries
tsp
ground nutmeg
pinch
salt
pinch
pepper
3⅓
mini mozzarella cheese balls

Utensils

whisk, bowl, 2 nonstick pans, spatula, plastic wrap, wooden spoon, saucepan, fine sieve, ovenproof pan

Recipes made to your taste

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  • Step 1/6

    d8154afff610cc600da4eeedb26474d5_e5c4fcfe-28ea-402c-9646-b04f632f565a.mov
    • 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

    d8154afff610cc600da4eeedb26474d5_acc55071-5ae2-4835-b0e0-feb17fe8c8d0.mov
    • 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

    d8154afff610cc600da4eeedb26474d5_bebe6bd7-c674-4f8d-9a18-f48d63751acf.mov
    • 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

    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.
    • 333⅓ g Mushroom
    • 1⅓ leaves thyme
    • allspice berry
    • 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

    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.
    • 133⅓ ml crème fraîche
    • tsp oregano
    • 1⅓ allspice berries
    • tsp ground nutmeg
    • pinch salt
    • 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

    d8154afff610cc600da4eeedb26474d5_92cca1b1-ba36-4b29-9d3a-a81fda66a7ed.mov
    • 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!

    Crepe stuffed with mushrooms

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