Mushroom Crêpes with Cheese

Ingredients

• 200 g Flour
• 400 ml milk (1.5 % fat)
• 2 Eggs
• Salt
• 10 g dried porcini mushrooms
• 130 ml vegetable broth
• 350 g button mushrooms
• 300 g oyster mushrooms
• 1 onion
• Lemon
• 1 tbsp Olive Oil
• 9 tsp rapeseed oil
• 1 bunch Basil
• 50 g Parmesan (1 piece)

Instructions

1. 1.

   Whisk flour with milk, eggs and ½ tsp salt to make the crêpe batter. Let rest for 20 minutes.

2. 2.

   Meanwhile soak porcini mushrooms in vegetable broth. Clean button and oyster mushrooms and chop them small. Peel onion and finely dice it.

3. 3.

   Squeeze half a lemon. Heat olive oil in a pan. Sauté onion, add mushrooms and lemon juice and cook for about 5 minutes. Remove porcini from broth, cut slightly smaller and add to the pan as well.

4. 4.

   Oil a non‑stick pan with 1 tsp rapeseed oil each time and bake 8 crêpes at medium heat one after another. Wash basil, shake dry, finely chop leaves, mix with mushrooms.

5. 5.

   Grease an ovenproof dish with remaining rapeseed oil. Layer crêpes with mushroom mixture, roll them up and place in the dish. Sprinkle parmesan on top and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10 minutes until golden.

6. 6.