Zucchini Crêpes with Mushroom Walnut Filling
Zucchini crêpes with mushroom walnut vegetable is a recipe featuring fresh ingredients from the crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- Salt
- 450 ml milk
- 200 g Flour
- 1 small zucchini (finely grated)
- butter fat
- 300 g mushrooms (cleaned and sliced),
- 100 g coarsely chopped walnut kernels
- Salt
- black pepper (freshly ground)
- 30 g Butter
- 30 g flour
- 300 ml milk
- Salt
- black pepper (freshly ground)
Instructions
-
1.
Whisk all listed ingredients together for the batter, let it rest for about 30 minutes, then cook eight crêpes in butter fat one after another and keep warm.
-
2.
Melt butter over medium heat. Add flour to the hot fat and whisk until foamy. Whisk with a wooden spoon until smooth. Gradually pour in milk while stirring vigorously. Whisk again and simmer for about 10 minutes. Strain through a fine sieve and season with salt and pepper.
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3.
Sauté mushrooms briefly but thoroughly in hot butter, season with salt and pepper, then add walnuts and heat together.
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4.
Arrange the crêpes on plates topped with mushrooms and walnuts, drizzle with sauce, and serve.
