Gratinated Crepes with Porcini Mushroom Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g porcini mushrooms, dried
- 300 ml water, hot for soaking
- 200 g flour
- 3 tablespoon flour
- salt and pepper
- 0.25 liter ¼ milk
- 4 egg (s) (size M)
- 2 onions)
- 1 kg mushrooms
- 5 tablespoon butter or margarine
- some butter or margarine for the pan
- 250 g whipped cream
- 2 teaspoons vegetable stock
- 0.5 ½ bunch parsley
- 200 ml carbonated mineral water
- 125 g cheese (Gouda), in one piece
Print Recipe
Pin Recipe Instructions
- Rinse the porcini mushrooms. Soak in 300 ml of hot water for about 30 minutes. Mix 200 g flour, a pinch of salt, milk and the eggs until smooth. Let it soak for about 30 minutes.
- In the meantime, peel and dice the onion. Clean, wash and slice the mushrooms. Drain the porcini mushrooms and collect the soaking water. Cut the porcini mushrooms smaller.
- Fry the mushrooms vigorously in 2 tablespoons of hot fat. Fry the porcini mushrooms and onions briefly, season. Sweat 3 tablespoons of flour. Stir in 3/8 l water, mushroom water, cream and stock. Bring to the boil, simmer for about 5 minutes. Wash, chop and stir in the parsley. Spice up.
- Heat 3 tablespoons of fat in a non-stick pan, stir the mineral water into the batter. Bake 8 crepes from it.
- Spread 3/4 of the mushroom cream on the crepes, fold over and place in a greased baking dish. Spread the rest of the mushroom cream over it. Rub the cheese over it.
- Bake in the preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for 20 - 25 minutes.
- Strong rosé wine goes well as a drink.
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