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Categories:Viewed: 30 - Published at: 5 years ago
Ingredients
- 1 1/4 cups buckwheat flour
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 None egg
- 1/2 cup low-fat milk
- 3 1/2 tbsp butter
- 1 lb mushrooms, quartered
- 2 None shallots, peeled and finely diced
- 3/4 cup sour cream
- 4 tsp wholegrain mustard
- 3 sprigs fresh flat-leaf parsley, chopped, plus extra for garnish
Method
- To make the crepes, mix both flours in a bowl with the salt. In a separate bowl, mix the egg, milk and 1 1/2 cups water. Stir into the flour mixture until smooth. Cover and allow to rest at room temperature for 1 hour. Melt a small pad of butter in a non-stick frying pan and add one-quarter of the batter. Cook until golden brown on both sides. Repeat 3 times. Keep warm.
- To make the mushrooms, melt the rest of the butter in a separate frying pan and saute the mushrooms for 3 mins. Add the shallots and fry for 2 mins. Stir in the sour cream and mustard and simmer for 2 mins. Season with salt and black pepper and stir in the parsley.
- Spoon the mushrooms onto the crepes and roll. Garnish with parsley to serve.
