Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Heat 3 tablespoons of fat in a non-stick pan, stir the mineral water into the batter. Bake 8 crepes from it.
5. 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.
6. Bake in the preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for 20 - 25 minutes.
7. Strong rosé wine goes well as a drink.