Crêpes with oyster mushrooms and zucchini filling
easy
45 mins
45 mins
Ingredients
- 25 g Flour
- 60 ml Skimmed milk
- 1 egg (size M)
- 7-10 Tbsp Salt
- 100 g Courgette
- 100 g Oyster mushrooms
- 2 Garlic cloves
- 20 g Butter or margarine
- 30 g Low-fat curd
- 7-10 Tbsp juice of 1/2 lemon
- 2 drops of sweetener
- 1/2 Beet Cress
- 1 small tomato for
- 7-10 Tbsp Garnish
Directions
- 1
Mix flour, milk, egg and salt to a smooth dough and let it swell for about 30 minutes. In the meantime, clean, wash and dice the zucchini. Wash the oyster mushrooms, dab dry and if necessary roughly chop them. Peel garlic and chop finely. Steam vegetables and garlic in 10 g of hot fat while turning and cook for 10 minutes. Bake two crêpes in a coated pan in the remaining fat, one after the other. Wash the cress and dab dry.
- 2
Stir curd cheese with lemon juice and 2 tablespoons of water until smooth. Season to taste with sweetener and salt. Cut off half of the cress and fold in. Wash and slice the tomato. Fill the crêpes with the vegetables and arrange them on a plate with slices of tomato and quark dip. Cut off the rest of the cress and put it on the dip
- 3
About 1680 kJ/ 400 kcal
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