French cuisine · Dough, Pasta & Rice

Mushroom-Stuffed Crêpes

Thin pancakes filled with creamy mushrooms, rolled up and gratinated golden brown under grated Gruyère.

Ingredients · for 4 servings

• 200 g flour
• 4 eggs
• 400 ml milk
• 400 g mushrooms
• 2 shallots
• 2 cloves garlic
• 200 ml cream
• 150 g Gruyère
• 40 g butter
• 1/2 bunch flat-leaf parsley
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Whisk the flour, eggs, milk and 1/2 tsp salt into a smooth, thin batter and let it rest covered for 30 min.
2. Cut the mushrooms into thin slices, finely chop the shallots and garlic, chop the parsley and grate the Gruyère.
3. Heat half the butter, fry the mushrooms over high heat for 6-8 min. until the released liquid has evaporated and they brown, then add the shallots and garlic and cook for 2 min.
4. Pour in the cream and reduce uncovered for 4-5 min. until the mixture clings thickly to the spoon, season with nutmeg, salt and pepper and stir in the parsley.
5. In a nonstick 24 cm pan, use the remaining butter to cook eight thin crêpes, 1-2 min. per side, spread each with filling and roll up loosely.
6. Arrange the rolls tightly in a greased baking dish, sprinkle with the Gruyère and bake at 200°C for 15 min. until the cheese bubbles golden brown; serve hot.