Crepes with Mushroom Filling

Ingredients

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

Instructions

1. 1.

   Whisk all dough ingredients together and let rest for about 30 minutes, then cook eight crepes one by one in butter fat, keeping 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.

   Reserve one-third of the mushroom mixture, spread the remainder over the crepes, roll them up, and place in a greased baking dish. Top with the remaining mushrooms and sprinkle with cheese. Bake at 220°C for about 15 minutes until gratinated.