Monday, January 6, 2014

Crepes with mushroom filling

This mouthwatering recipe is it can be served not only for a common family dinner or lunch it can be prepared for special days to. The smoked cheese topping with grated nutmeg give a special taste for the whole dish. 

Ingredients for the crepes:
200 gr flour
200 ml milk
100 ml water
 1/2 teaspoon salt
1 tablespoon oil
2 eggs
Ingredients for filling
2 can mushroom
1 medium onion finely chopped
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped parsley
Ingredients for topping
100 gr smoked cheese grated
300 ml yogurt
1 egg
1 tablespoon corn flour
1/4 grated little nutmeg

1. Prepare the crepes. First mix the eggs, salt and flour, graduate pour the milk continuously stirring, than pour the water, mix it well and let it aside.

2. Pop the onion in 1 tablespoon oil in a pot, place the mushroom (without the liquid from can) into pot, sprinkle with thyme, cover the pot with a lid and saute for 10 minutes, stirring a few times. Once the filling is ready sprinkle with salt, black pepper and parsley, let it side to cool down.

3. Bake the crepes in a pan, you will need to have approximate 8 crepes, depends how large is your pan. The crepes need to be 2-3 times more thick than her French or Hungarian siblings.

4. Place the 3 tablespoon mushroom filling onto the crepes in a line, start to roll the crepes same as a jelly roll. Make this step 7 more times. Place the rolled crepes in a lightly greased ovenproof dish.

5. Mix in a dish the yogurt with egg and corn flour, add the cheese and nutmeg and mix it well. Pour the filling onto rolled crepes.

6. Bake on 190 C for 25-35 minutes, until the top is lightly brown.



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