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Crepes with chanterelle stuffing

Crepes with chanterelle stuffing

Ingredients for Crepes with chanterelle stuffing

200 cl Milk
2nd Eggs 50 g
Flour 30 grams
Salt 400 grams
Chanterelles 1 small
Carrot 50 g
Celery 2nd Shallots
2 tbsp Oil
1st Garlic 1 bunch
Freshly ground pepper

Crepes with chanterelle stuffing Directions

Milk, eggs, flour, butter and a pinch of salt Mix together. Soak 15 minutes. Fry in a little butter into thin crepes.

Chanterelle and clean chop. Carrot and celery and cut into fine strips.

Peel shallots and chop finely. Sauté in oil. Add the mushrooms, carrot, celery and garlic, saute briefly. Fold in parsley, salt and pepper.

Spread crepes with filling, roll up. Apply only in flour, then egg and bread crumbs. Heat ghee and fry the rolls they are golden brown. Cut into slices and serve.


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