Ingredients to make Mushroom and Cheese Crepes:
For 4 people:
- 400 grams of mushrooms
- 8 slices of cheese
- 3 garlic cloves
- 400 ml. milk
- 200 grams Of flour
- 2 eggs
- Hojiblanca extra virgin olive oil
- Salt
- Parsley
For the sauce:
- 400 ml. cream
- 400 ml. of broth
- 50 grams grated cheese
How to make Mushroom and Cheese Crepes:
Mix the cream, broth and grated cheese in a saucepan. Reduce to a simmer for 20 minutes. Put the milk, the flour, the eggs, a splash of oil, a pinch of salt and a little chopped parsley in a jug. Blend with a mixer until everything is well blended. Peel the garlic, cut it into slices and brown it in a frying pan with a little oil. Add the clean and filleted mushrooms and leave to poach.
Heat the pan well, pour a little batter, spread it well on the bottom, when it starts to bubble, turn it over so that it bubbles on both sides. Continue in this way until all the dough is finished. Fill the crepes, placing a little mushroom on each one, and a slice of cheese. Fold them in four and fry them in a pan with 4-5 tablespoons of oil, until golden brown (approximately 1 minute on each side). Serve the crepes on a platter and pour a little sauce on the sides of the crepes. Garnish with a few sprigs of parsley.
Tip: Originally they were cakes made with flour, water and honey, which were prepared to celebrate spring.
The basic dough was enriched with eggs, milk and, sometimes, yeast. They can be used in both savory and sweet cuisine. They are made thick or thin and can be served plain or stuffed. They are all delicious.
