Crêpes with mushroom ragout

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 25 g Butter
  • 150 g Flour
  • 1 egg (size M)
  • 250 g Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Sunflower oil
  • 200 g Mushrooms
  • 200 g Oyster mushrooms
  • 1 Onion
  • 150 g Whipped cream
  • 80 g diced bacon
  • 2 stem(s) Parsley
  • 7-10 Tbsp coarse pepper

Directions

  1. 1

    Melt the butter in a pot and remove from the heat. Mix flour and egg in a bowl. Gradually stir in milk and butter, season with salt and pepper. Grease a coated pan (approx. 20 cm Ø) with oil and heat up.

  2. 2

    Put approx. 1/4 of the dough into the pan and bake while turning from both sides until golden brown. Also bake 3 more crepes, keep warm.

  3. 3

    Clean, wash and dry mushrooms. Peel onion and cut into fine cubes. Heat 2 tablespoons of oil in a wide saucepan. Fry the onion in it. Add the mushrooms and fry for about 3 minutes. Add cream and simmer for 3-4 minutes.

  4. 4

    Season with salt and pepper. Fry bacon in a pan without fat until crispy. Wash parsley, shake dry and pluck leaves from the stalks. Fill pancakes with mushroom ragout. Sprinkle with bacon, parsley and coarse pepper.

Nutrition Facts

KCAL
510 kcal
CARBS
32 g
FATS
35 g
PROTEINS
15 g