Savory Crêpes with Mushroom Sprout Greens
Savory crêpes with mushroom sprout greens is a recipe featuring fresh ingredients in the crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 tbsp butter
- 500 g mixed mushrooms (oyster, porcini, button, and chanterelle)
- 4 sprigs of sea fennel
- 4 leaves arugula
- a handful of small sprouts
- Salt
- Pepper
- 1 tbsp white balsamic vinegar
- 250 g flour
- 500 ml milk
- 4 eggs
- a pinch of salt
- 6 tbsp butter
Instructions
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1.
Whisk the milk with the flour and a pinch of salt until smooth, then fold in the eggs and let the batter rest for 10 minutes.
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2.
Bake 14–18 thin crêpes one after another in a small amount of not-too-hot butter until golden yellow, then keep them warm in the oven at 80 °C.
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3.
Grate the mushrooms with a kitchen towel and cut them into small pieces. Wash the arugula, pat dry, and finely chop two leaves; remove 1–2 cm from the lower half of each sea fennel sprig and also finely chop those leaves. Rinse the sprouts and drain. Heat butter in a pan and sauté the mushrooms over medium heat for 2–3 minutes while stirring, then add the herbs and season everything with salt, pepper, and vinegar. Fold in the sprouts. Quarter each crêpe. Stack 3–4 on a plate and arrange the mushroom mixture decoratively on top, garnish with one small sea fennel sprig and arugula, and serve.
