Crespelle with Mushroom Filling

Have fun preparing this mushroom dish!

For the filling, soak the mushrooms in wine. Rinse mushrooms and oyster mushrooms, clean, chop.

2. peel onion, chop, fry in hot oil. Add mushrooms and juice of one lemon, season. Add mushrooms with soaking liquid and clear soup, simmer for 5 minutes.

3. Take out half of the mushrooms, drain. Continue to simmer remaining mushrooms for about 5 min, crush, thicken. Add crème fraîche and fold in.

4. mix Fix dough powder with milk and mineral water. Alternatively, mix crêpe batter as indicated in the basic recipe. Brush a non-stick frying pan with 1/2 tsp. oil, bake 8 narrow pancakes (approx. 18 cm ø).

Chop basil, mix with mushroom puree and mushrooms, season to taste. Coat the pancakes with it, roll them up and place them in a baking pan that has been brushed with the remaining oil.

Melt fat, sweat flour, add clear soup and milk. Fold in processed cheese, season to taste. Pour over the rolls, sprinkle with cheese. Bake at 200 °C for 20-25 min.

Jörg Weinkauf

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