Crêpes with mushroom ragout

For 4 people
  • 25 g Butter
  • 150 g flour
  • 1 Egg (size M)
  • 250 g Milk
  • Salt
  • pepper
  • 4 EL Sunflower oil
  • 200 g Mushrooms
  • 200 g Oyster mushrooms
  • 1 onion
  • 150 g Whipped cream
  • 80 g diced breakfast bacon
  • 2 stem (s) Parsley
  • coarse pepper
30 minutes
very easy
1.
Melt butter in a saucepan, remove from heat. Flour and egg in a bowlstir. Gradually stir in milk and butter, season with salt and pepper. Brush a coated pan (approx. 20 cm Ø) with oil and heat.
2.
Approx. Pour 1/4 of the batter into the pan and bake until golden brown, turning on both sides. Bake 3 more crepes, keep warm.
3.
Clean the mushrooms, wash them and pat dry. Peel the onion and cut into fine cubes. Heat 2 tablespoons of oil in a large saucepan. Sauté the onion in it. Add the mushrooms and fry for about 3 minutes. Top up with cream and simmer for 3–4 minutes.
4.
Season with salt and pepper. Fry the bacon in a pan until crispy. Wash the parsley, shake dry and pluck the leaves from the stems. Fill pancakes with mushroom ragout. Sprinkle with bacon, parsley and coarse pepper.
1 person approx:
  • 510 kcal
  • 2140 kJ
  • 15 g protein
  • 35 g fat
  • 32 g carbohydrates

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