Herb crêpes with mushrooms and pumpkin

Name: Herb crêpes with mushrooms and pumpkin
Ingredients: 300 ml Milk; 110 g Flour; 5 g Herb butter herbs; 1 units.items Egg yolk (M); 1 Sunflower oil; Pepper and salt; 300 g mixed mushrooms; 250 g butternut squash; 1 units.items Garlic clove (grated); 10 g Shallot (chopped); 25 g Fresh basil (sliced); Pepper and salt; 25 g Fresh tarragon (sliced); 50 g Sour cream; 10 g Fresh chives (finely chopped)

Mushrooms and pumpkin embody autumn. The approximate cost price per person is €1.90. This recipe serves 4 people.Mushrooms and pumpkin embody autumn. This is the filling for the pancakes. For this, I use a basic batter that I enrich with 'escargot herbs'.

Ingredients

300mlMilk

110gFlour

5gHerb butter herbs

1units.itemsEgg yolk (M)

1Sunflower oil

Pepper and salt

300gmixed mushrooms

250gbutternut squash

1units.itemsGarlic clove (grated)

10gShallot (chopped)

25gFresh basil (sliced)

Pepper and salt

25gFresh tarragon (sliced)

50gSour cream

10gFresh chives (finely chopped)

Preparation

Sift the flour.
Mix with the herbs and pepper and salt.
Add the rest to make a lump-free batter.
Bake thin pancakes from it.

Sauté the shallot with the garlic in oil (low heat).
Increase the heat and add the mushrooms.
Add half of the fresh herbs.
Season with pepper and salt.
Let drain in a colander.
Add the rest of the herbs and mix.
Clean the pumpkin and cut into fine brunoise.
Blanch in salted water.
Pat dry.
Briefly sauté in oil and season with pepper and salt while frying.
Let drain.
Mix the mushrooms with the sautéed pumpkin and the sour cream.
Spoon this into the pancakes and serve.

Featured products in this recipe

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34373009

Butternut squash

per 1 Kilogram

per unit à 10 kg

34600320

Mushroom mix sliced

per Bin 300 Gram

per unit à 3 Bin

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