Crepes with Mushroom Filling

Ingredients

• 5 eggs
• Salt
• 500 ml milk
• 250 g flour
• butter fat
• 1 onion (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 tbsp butter
• 600 g mushrooms (cleaned, thinly sliced)
• 150 g crème fraîche
• 1 tbsp sauce thickener
• Salt
• black pepper (freshly ground)
• nutmeg
• 2 tbsp parsley (finely chopped)
• 60 g Gruyère cheese

Instructions

1. 1.

   Whisk all listed ingredients together for the batter, let it rest for about 30 minutes, then cook eight crepes one by one in butter fat and keep them warm.

2. 2.

   Sauté onion and garlic in butter until translucent, add mushrooms and cook for about 5 minutes.

3. 3.

   Stir in crème fraîche and sauce thickener, season with salt and pepper, simmer for a few more minutes, then fold in parsley.

4. 4.

   Take one-third of the mushroom mixture aside, spread the remaining mixture over the crepes, roll them up, and place in a greased baking dish. Distribute the reserved mushrooms on top and sprinkle everything with cheese. Bake in a preheated oven at 220°C for about 15 minutes until golden.

5. 5.