Herb Crêpes with Chanterelle Sauce

Ingredients

• 200 g Flour
• 2 Eggs
• 450 ml milk
• 50 g herb butter (pre-made)
• Salt
• 1 pinch nutmeg
• vegetable oil (for frying)
• 700 g fresh chanterelles
• 2 onions
• 1 tbsp butter
• 250 ml Whipping Cream
• 1 tsp porcini mushroom powder
• pepper (ground)
• 1 tbsp chives rolls
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Whisk the flour with eggs, nutmeg, butter, milk and salt into a batter and let it rest for about 20 minutes.

2. 2.

   In a (non-stick) pan with a little oil, cook the crêpes thinly one by one. Keep warm in an oven at 80°C with top and bottom heat.

3. 3.

   Clean the chanterelles and cut them if desired small. Peel and finely dice the onions and sauté them until translucent in hot butter. Add the chanterelles to the onions and steam for a few minutes. Stir in cream and porcini powder and simmer for about 10 minutes until the sauce thickens. Season with salt, pepper and nutmeg and stir in parsley and chives. Plate 1-2 crêpes per bowl with chanterelle sauce and garnish with parsley.