Khalab
International Cuisine

WILD MUSHROOM CREPE

A recipe serves 4 persons

Ingredients

For the crepe
160ml milk
2 Eggs
1 tablespoon Olive Oil
Pinch of salt
White flour/sieved
Mushroom filling
30ml Olive oil
25g Shallots/ julienne
5g Garlic/chopped
80g fresh Champignons mushrooms
80g fresh Cepes / Porcini mushrooms (or 60g dried)
80g fresh Shitake Mushrooms (or 60g dried)
80g Tomatoes / peeled and deseeded & diced
10g English parsley/chopped
5g Chives/ finely cut
80g Mature Cheddar Cheese
8pieces Cherry or Baby tomatoes/quartered

Method

For the crepe
Pour all the liquid ingredients into a bowl, mix them well with a pinch of salt.
Than add the sieved flour and work it with out pieces under the liquid, till you reach a smooth, silky consistency.

Heat the oil in a small omelette pan and bake 4 very thin crepes with a very light brownish colour. Keep them hot aside till the mushroom filling is ready.

For the mushroom filling, heat the olive oil and add the charlottes and all the mushrooms,
Season with salt and fresh crashed black pepper, sauté them on high fire till nice and brown add garlic, diced tomatoes and parsley-toss and cook for one more minute.

Place your crepe in the centre of a hot fire proved plate, pour 2 tablespoons of mushroom filling in the centre of the crepe, close the crepe overlapping to a half moon, one more spoon of filling drizzle with some cheese on top of the crepe and around the plate.

Place your crepe in a 250cesius reheated oven for 3 minutes or till the cheese is melted,
Remove from the oven and sprinkle with baby tomatoes and chives.