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Whole Wheat Crepes With Mushrooms

Healthycooking's picture
Ingredients
  Mushrooms 6 Ounce
  Leek 1
  Butter 3 Tablespoon
  Whole wheat flour 1 1⁄4 Cup (20 tbs)
  Brewer's yeast 1 Tablespoon
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Eggs 2
  Whipping cream 4 Tablespoon
  Lemon 1⁄2 , juiced
  Parsley 1 Tablespoon, chopped
Directions

Wash, pat dry, clean, and thickly slice the mushrooms.
Halve the leek lengthwise, wash, remove the root-end and the dark green leaves, and cut into 1/4-inch slices.
Cook the vegetables covered in 1 tablespoon of the butter 10 to 15 minutes, stirring often.
Mix the flour and yeast with 1/2 teaspoon of the salt.
Heat the milk and stir into the flour.
Set aside 5 minutes.
Whisk the eggs into the batter.
In a small pan melt a little butter at a time to cook very thin crepes golden brown on both sides.
Stir the cream, remaining salt, lemon juice, and parsley into the mushrooms.
Fill the crepes with the mushroom filling.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Dish: 
Pancake
Ingredient: 
Vegetable

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