Recipe for Mushroom crepes with fig salad with arugula
Here I explain how to make a delicious mushroom crepe accompanied by a fig and arugula salad, we will finish the dish with a Pedro Ximenez sauce.
Ingredients to make Crepes of mushrooms with fig salad with arugula:
- 300 grams of mixed mushrooms
- The white part of a leek
- Salt and pepper to taste
- 150 ml of brandy
- Evaporated milk
- 50 grams of butter
- Pedro Ximénez Reduction
- Tablespoon of olive oil
For the Accompaniment:
- Arugula
- 4 figs
- 4 cherry tomatoes
For the crepe batter:
- 250ml whole milk
- 2 eggs
- 125 grams Of flour
- 20 grams of butter
- A pinch of salt (to taste)
How to make Crepes of mushrooms with fig salad with arugula:
We make the dough for the crepes and we make them in a pan with a little butter. We reserve. In a frying pan, melt the butter with a tablespoon of oil so that it does not burn and poach the leek for 6-7 minutes, add the mushrooms, mix and leave them to cook for another 7, 8 minutes.
Season with salt and pepper, add the brandy and let it reduce. At this point we incorporate the milk cream and let it reduce until we get a thick but creamy texture. We fill the crepes with mushrooms, putting the amount that we create in each one and leave in a triangle and place them on a plate at one end of the plate. At the other end we place the arugula, figs and cherry tomatoes. Sauce the top of the plate with the Pedro Ximenez sauce and that’s it. I hope you like this delicious mushroom crepe. Bon Appetite
