Chanterelle crêpes wrapped in bacon

Name: Chanterelle crêpes wrapped in bacon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Flour; 1/4 l Milk; 3 Eggs (size M); 1/2 TEASPOON Salt; 1 Onion; 750 g Chanterelles; 4-5 Tbsp Oil; 10 Juniper berries; 7-10 Tbsp Pepper; 300 ml Vegetable broth; 200 g Whipped cream; 2 TABLESPOONS sauce thickener; 1/2 bunch Parsley; 6 discs Breakfast bacon (Bacon); 100 g medieval Gouda cheese; 7-10 Tbsp flat leaf parsley; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Flour
1/4 l Milk
3 Eggs (size M)
1/2 TEASPOON Salt
1 Onion
750 g Chanterelles
4-5 Tbsp Oil
10 Juniper berries
7-10 Tbsp Pepper
300 ml Vegetable broth
200 g Whipped cream
2 TABLESPOONS sauce thickener
1/2 bunch Parsley
6 discs Breakfast bacon (Bacon)
100 g medieval Gouda cheese
7-10 Tbsp flat leaf parsley
7-10 Tbsp Grease

Directions

1
Mix flour, milk, eggs and salt with the whisk of the hand mixer. Leave to swell for about 1 hour. In the meantime peel and finely dice the onion. Clean, wash and drain the chanterelles well.
2
Heat 2 tablespoons of oil in a frying pan and sauté the onion. Add the mushrooms and fry for about 5 minutes at medium heat. Finely chop the juniper. Season mushrooms with juniper, salt and pepper.
3
Deglaze with broth and cream and bring to the boil. Bind with sauce thickener and season again. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Add to the mushroom cream and stir in.
4
Heat the rest of the oil in a pan (approx. 24 cm Ø) and bake 6-8 thin pancakes one after the other. Fill the crépes in the middle with chanterelle cream and roll them up. Wrap each pancake with a slice of bacon and place in a greased gratin dish.
5
Grate the cheese finely and sprinkle over the chanterelle crépes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Serve garnished with parsley as desired.