Stuffed crêpes
easy
105 mins
105 mins
Ingredients
- 2 Eggs (size M)
- 1/8 l Milk
- 100 g Flour
- 7-10 Tbsp Salt
- 500 g Oyster mushrooms
- 90 g Butter or margarine
- 7-10 Tbsp Pepper
- 1 can(s) (425 ml) Artichoke-
- 7-10 Tbsp hearts
- 125 g cherry tomatoes
- 1 collar Chives
- 1 Garlic clove
- 100 g Gruyère cheese
- 250 g Schmand
- 7-10 Tbsp (24 % fat)
- 7-10 Tbsp Grease
Directions
- 1
Mix eggs, milk, flour, 1/8 litre water and 1 pinch of salt to a smooth dough. Let stand for about 30 minutes. In the meantime clean, wash and dry oyster mushrooms. Heat 40 g fat in a pan and fry the mushrooms in portions for a short time.
- 2
Season with salt and pepper and remove. Drain the artichokes and cut them in half. Wash the tomatoes, dab dry and quarter them. Wash the chives and cut into fine rolls. Peel garlic and press it through a garlic press.
- 3
Finely grate the cheese. Mix chives, except for a tablespoon, garlic, 200 g sour cream and 50 g cheese. Season with pepper. Heat the fat in portions in a frying pan and add some batter.
- 4
Bake the crépes until golden brown and lift them out. Bake 4-5 crêpes one after the other. Spread the cooled crépes with the sour cream mixture and spread the mushrooms on top. Roll up and cut into thick slices.
- 5
Place the artichokes and the cherry tomatoes in a greased, flat casserole dish in flakes. Spread the remaining sour cream on top and sprinkle with the remaining cheese. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for about 30 minutes.
- 6
Serve sprinkled with chives.
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