Crêpes with Chanterelle and Spring Onions

Cut the spring onions into large cubes and clean the chanterelles.

Fry the chanterelles in 1 tbsp. butter, turning throughout, and after a while add the spring onions.

When the spring onions are fried briefly, form the wine on the Eierschwammerln and and briefly bring to a boil.

Then add the double cream and reduce by half.

Finally, season with salt and pepper.

Crêpes For the crêpes, stir the milk with flour and egg to a thin batter, add z enacted butter and season with salt.

Coat a crêpe pan (iron) with oil and pour a spoonful of batter into the frying pan.

After a short time, pour off excess batter so that only a thin film remains in the frying pan.

Turn when the batter has set and brown lightly from the other side as well.

Prepare 2 crepes in this way.

Arrange cut the chives into fine rolls.

Form the crêpes on hot plates, fill the ragout on one half of the crêpes, sprinkle the chive rolls on top and whip the other half over the ragout.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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