Crespelle with vegetable filling and tomato cream
easy
90 mins
90 mins
Ingredients
- 1 pack of (15 g) Dried
- 7-10 Tbsp Porcini mushrooms
- 5 Eggs (size M)
- 3/8 l Milk
- 7-10 Tbsp Salt
- 200 g Flour
- 375 g Mushrooms
- 1 Onion
- 1 Garlic clove
- 375 g Leeks (leek)
- 5 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 375 g Tomatoes
- 2 (150 g each) Mug of Crème
- 7-10 Tbsp fraîche
- 2 TABLESPOONS Tomato paste
- 1-2 TEASPOONS Rose peppers
- 7-10 Tbsp Basil leaves
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp Grease
Directions
- 1
Soak porcini mushrooms in 1/8 litre of lukewarm water for 45 minutes. Mix four eggs, milk, a pinch of salt and flour to a smooth dough. Leave to soak for 30 minutes. Clean and slice the mushrooms.
- 2
Peel and finely chop the onion and garlic. Clean and wash the leek and cut into fine rings. Heat two tablespoons of oil. Fry the mushrooms in it until golden brown, season with salt and pepper and remove.
- 3
Sauté the onion and garlic in the frying fat. Add the leek and fry briefly. Drain the porcini and collect the soaking liquid. Chop the porcini, put them in the pan with the liquid, bring to the boil and simmer for five minutes.
- 4
Wash, clean, halve, seed and dice the tomatoes. Mix fried mushrooms and tomatoes. Heat some oil in a pan. Put about 1/5 of the batter in the pan and bake a pancake on medium heat until golden brown on both sides.
- 5
Remove and keep warm. Fry five more pancakes from the remaining dough as above. Season the mushroom and tomato mixture. Mix 2/3 of the filling and the remaining egg and spread it on the pancakes.
- 6
Roll up the pancakes and place them in a greased, ovenproof casserole dish. Mix crème fraîche, tomato paste and paprika and season to taste. Spread the cream over the pancakes. Sprinkle with the remaining filling and bake in a preheated oven (electric: 175°C/ gas: level 2) for 15 minutes.
- 7
Garnish with basil and serve sprinkled with pepper.
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