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Baked lettuce and mushroom crepes

Baked lettuce and mushroom crepes
Main Ingredient: Various Vegetables

Preparation: Baked Goods

Course: Crepes Stuffed Dishes

Yield:

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Baked lettuce and mushroom crepes ingredients

  • 100 g Flour, White /type 405 (common)
  • 1 g Salt
  • 5 b Eggs, large (class A)
  • 2 dl Milk, fresh
  • 30 g Butter, cooking
  • 50 g butter, clarified
  • 500 g Lettuce, Romaine
  • 30 g Butter, cooking
  • 30 g Shallots
  • 10 g garlic
  • 100 g Mushrooms, Shitake
  • 50 g Mushrooms, Wood dried (Bolets/cèpes)
  • 100 g Mushrooms, Button (Champignons de Paris)
  • 1 seasoning (salt+pepper)
  • 20 g Parsley, flat
  • 20 g chives
  • 2483527⁄624973141 Brioches
  • 2 dl Milk, fresh
  • 3 Egg yolks

Cooking Baked lettuce and mushroom crepes

1. MIX FLOUR AND SALT IN A BOWL WHISK UP THE EGGS AND MILK POUR THE LIQUID SLOWLY INTO THE DRY MIXTURE (CONTINUOUSLY WHISKING) ADD THE BUTTER PREPARE THIN CREPES WITH THE MIXTURE SOAK THE BRIOCHE WITH THE MILK SAUTE SHALLOTS IN BUTTER ADD MUSHROOMS AND CONTINUE SAUTEING SEASON AND SIMMER UNTIL ALL LIQUID IS EVAPORATED TRANSFER TO A MIXING BOWL AND LET COOL WHEN COLD,MIX IN THE CIVES,SOAKED BRIOCHE AND THE EGG YOLKS LAY OUT THE CREPES AND PLACE THE BLANCHED LAITUE ON TOP PUT THE MUSHROOM FILLING ON TOP AND ROLL UP BAKE IN THE OVEN AT 180°C FOR 10 MINUTES.


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