Mushroom Stuffed Crepes Recipe
You hardly get to see a good Mushroom Stuffed Crepes recipe, thank your stars for landing on this page. Vegetable is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. The Indian Mushroom Stuffed Crepes has an unique characteristic of addicting you to it on the first bite. Trust me, you must try this Mushroom Stuffed Crepes recipe.
Ingredients
For the crepes:
3 eggs
150 g flour
500 ml milk
Salt to taste
Butter for frying
Forthe mushroom filling:
50 g onion, chopped
20 g garlic, chopped
5 g thyme leaves, chopped
30 ml white wine
400 g button mushrooms, diced
Salt to taste
Forthe orange sauce:
50 ml orange juice
100 ml oil
50 ml vinegar
For the garnish:
24 orange segments
1 bunch iceberg lettuce, shredded into small pieces
A few sprigs fresh dill
1 leek, the greens cut into thin strips
Directions
Mix together the eggs and flour.
Add the milk slowly and whisk till all the milk has been used and the mixture is smooth.
Strain and refrigerate.
Heat some butter in a non stick pan.
Pour a ladle full of the batter into the pan and spread to form a circle.
Cook till pale golden on both sides.
Remove from heat, cover and keep warm.
Smilarly, use the rest of the batter to make the crepes.
To prepare the mushroom filling: Melt some butter in a non-stick pan.
Add the onion and garlic and saute till translucent.
Add the thyme and white wine and cook till most of the moisture has dried up.
Add the mushrooms and cook at high temperature till done.
Season to taste To prepare the orange sauce: Mix all the ingredients in a bowl and whisk well.
Arrange the lettuce as a base, on the plate.
Fill the centre of each crepe with some of the mushroom filling.
Bring the edges of the crepe together and tie with the leek ribbon to form a parcel.
Place over the lettuce.
Add the milk slowly and whisk till all the milk has been used and the mixture is smooth.
Strain and refrigerate.
Heat some butter in a non stick pan.
Pour a ladle full of the batter into the pan and spread to form a circle.
Cook till pale golden on both sides.
Remove from heat, cover and keep warm.
Smilarly, use the rest of the batter to make the crepes.
To prepare the mushroom filling: Melt some butter in a non-stick pan.
Add the onion and garlic and saute till translucent.
Add the thyme and white wine and cook till most of the moisture has dried up.
Add the mushrooms and cook at high temperature till done.
Season to taste To prepare the orange sauce: Mix all the ingredients in a bowl and whisk well.
Arrange the lettuce as a base, on the plate.
Fill the centre of each crepe with some of the mushroom filling.
Bring the edges of the crepe together and tie with the leek ribbon to form a parcel.
Place over the lettuce.
