Crêpes filled with mushrooms

Name: crêpes filled with mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 125 g wheat flour; 2 medium sized egg; 500 ml semi skimmed milk; 60 g unsalted butter or margarine; 200 g asparagus broccoli; 4 shallot shredded; 1 toe garlic finely chopped; 300 g mushroom melange; 1 tl dried tarragon; 3 twig fresh flat parsley finely chopped

A tasty recipe. The vegetarian main course contains the following ingredients: medium-sized egg, shallots (chopped), garlic (chopped) and Fresh flat parsley (chopped).

Ingredients

Directions

Sift the flour over a bowl and make a well in the middle. Break the eggs here, add the milk. Stir with a whisk until smooth.
Heat 1/6 of the butter in a frying pan, add 1/4 of the batter and fry both sides until golden brown. Bake 3 more crêpes and keep warm under aluminum foil.
Bring a pot of water to the boil. Cut the hard bottom of the asparagus broccoli and cook for 1 min. Drain.
Heat the remaining butter in a frying pan and fry the shallots for 3 minutes. Then fry the garlic for 2 minutes. Turn the heat up high and fry the mushrooms for 4 minutes. Add the asparagus broccoli and the tarragon and cook for another 1 min. Drain.
Put the crêpes on plates and distribute the mushroom mixture. Fold double. Sprinkle with parsley. Tasty with grated young mature cheese (organic).