Crepes Filled with Chanterelles

Ingredients

• 150 g Spelt flour Type 1050
• 200 ml Milk (3.5% fat)
• 4 tbsp liquid butter
• 2 Eggs
• Salt
• 500 g chanterelles
• 1 Shallot
• 1 Garlic clove
• 2 sprigs parsley
• Pepper
• 100 g mountain cheese (45% fat in the rind)

Instructions

1. 1.

   Whisk flour into milk until smooth. Add 2 tbsp butter and eggs, whisk with a pinch of salt. If batter is too thick, add more milk. Let rest for about 10 minutes.

2. 2.

   Meanwhile clean mushrooms; leave whole or halve depending on size. Peel shallot and garlic, finely dice both. In a hot pan, sauté chanterelles in 1 tbsp butter for about 5 minutes. Wash parsley, dry, chop, then sprinkle over the chanterelles. Season with salt and pepper and remove from pan.

3. 3.

   To cook the crêpes, pour a small ladleful of batter into a pan with remaining butter, spread evenly by swirling, fry 1–2 minutes until golden brown, flip and brown the other side. Fill each crêpe with chanterelles, fold twice, and layer in a baking dish.

4. 4.

   Grate mountain cheese and sprinkle over the crepes. Bake in a preheated oven under the grill for about 5 minutes to gratinate.