Mushroom crêpes with nut butter
Mushroom crêpes with nut butter combine tender, thin crêpes with a creamy, aromatic mushroom filling and nutty, fragrant brown butter. The filling of mushrooms or mixed mushrooms, shallots, herbs and a little cream adds depth and umami to the dish, while the nut butter provides roasted flavors and elegance. The result is a fine, yet uncomplicated bistro dish that is perfect as a starter or main course.
Cooking utensils
- 1 Mixing bowl
- 1 Whisk
- 1 Crêpe pan or coated pan
- 1 Pan for the filling
- 1 Pan for nut butter
- 1 spatula
Ingredients
Crêpes
- 80 g Flour
- 2 Eggs
- 150 ml Milk
- 1 Pinch of salt
- 1 teaspoon melted butter or neutral oil
Mushroom filling
- 200 g Mushrooms or mixed mushrooms
- 1 Small shallot
- 1 Tbsp butter
- 2 Tbsp cream
- Salt Pepper
- 1 tablespoon chopped parsley
Nut butter
- 50 g Butter
- a little lemon juice a few drops
Preparation
Crêpes
- Mix the flour, eggs, milk, salt and butter to form a smooth, thin batter, leave to rest briefly.
- Bake thin crêpes in a lightly greased, hot pan, keep warm.
Mushroom filling
- Finely dice the shallot and sauté in butter. Clean and chop the mushrooms, add and sauté until the liquid has evaporated.
- Refine with cream and season with salt, pepper and parsley.
- Filling crêpes
- Fill the crêpes with the mushroom mixture, roll up or fold up, briefly reheat in a pan.
Nut butter
- Melt the butter in a small pan over a medium heat and brown lightly until it smells nutty.
- Round off with a few drops of lemon juice.
Finish
- Arrange the mushroom crêpes on plates, pour over the nut butter and serve immediately.
- Recommended side dishes
- Leaf salad with herb dressing
- Lukewarm lentil salad
- Crispy baguette
Nutritional values per portion
Calories: 520kcalCarbohydrates: 35gProtein: 1gFat: 33g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat