Mushroom and cheese crepes Crêpes de champiñón y queso del bajo Aragón

MUSHROOM AND CHEESE CRÊPES    

 Ingredients for 4 people: 

 - 400 gr. of mushrooms.

 - 8 slices of cheese from Lower Aragón.

 - 2/3 cloves of garlic.

 - Olive oil from Lower Aragón.

 - Salt.

 - Parsley.

For the crêpes:

 - 400 ml. of milk
 - 200 gr. of flour
 - 2 eggs
 - Butter
 - Olive oil from Lower Aragón
 - Salt
 - Parsley


For the sauce:

 - 400 ml. of cream
 - 400 ml. of stock
 - 50 gr. of grated cheese from Lower Aragón 

PREPARATION:

For the crêpe batter, put in a measuring jug; the flour, the milk, the eggs, the oil, salt and a little bit of finely chopped parsley and mix well with an electric whisk.

In a hot frying pan put; a little bit of butter and then add a little of the crêpe batter.

You must spread the batter evenly to cover the bottom of the pan and make sure you flip it so that it is cooked on both sides. The first crêpe will need to be thrown away as it will have absorbed too much butter. But, afterwards, you can carry on until you finish the batter.

The ingredients of the sauce (stock, cream and cheese from Lower Aragón) must be put on the heat for approximately 20 minutes to reduce.

To fill the crêpes, chop the garlic finely, slice the mushrooms and put them into a the frying pan to brown slightly. Season and saute them well.

Fill the crêpes placing on top of each of them some mushrooms and a triangle of cheese from Lower of Aragón. 

Close the crêpes in the shape of a triangle and fry them quickly in the frying pan with a dash of olive oil from Lower Aragón, 1 minute each side.

The sauce is served at the bottom of the tray, with the crêpes placed on top.

 

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