Crêpes with mushroom ragout
- 25 g Butter
- 150 g span> flour
- 1 Egg (size M)
- 250 g Milk
- span> Salt
- pepper
- 4 EL Sunflower oil
- 200 g Mushrooms
- 200 g Oyster mushrooms
- 1 onion li>
- 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 li>
- 2140 kJ
- 15 g protein
- 35 g fat
- 32 g carbohydrates
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