Mushroom -Cheese filling Crepes
Ingredients for crepes
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teasponn salt
3 tablesspoons finely chopped parsley
2 tablespoons vegetable oil
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and oil and parsley; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 1 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Ingredients for the mushroom sauce:
6 big portobello mushroom , sliced
1 onion, diced
4 tbs olive oil
1 hungarian wax pepper or Italian pepper
1 tomato, diced
2 tbs Hungarian paprika powder
Salt, pepper and parsley
225 gr sour cream
2 tbs rice flour
1 cup grated cheese for filling
Start by sautéing the onion, add the pepper, tomato. Cover it and let it cook for about 5 minutes. Once it’s done add the paprika powder, stir it in but make you don’t burn it, otherwise it could turn into bitter. After that drop in the mushrooms, salt and pepper. The mushroom will release liquid but if you find it a bit too little add more water to it. Mix the sour cream with the flour, ladder a spoon from the hot paprikash and pour it over the sour cream. Stir it well; make sure you have no lumps. Lastly pour the mixture to the mushroom. Don’t cook it with the sour cream; you only want to have it thicken a bit.
Assembly and serving:
Preheat oven to 350 degrees. Spoon 1/4 cup mushroom filling and some graeted cheese into center of each crepe and roll them up.Transfer crepes to a rimmed baking sheet, overlapping slightly; cook until warmed through and edges are crisp, about 10 minutes. Transfer to a serving platter, garnish with parsley , and serve immediately.