Servings:
4
INGREDIENTS
- For the filling and sauce:
- - 500 g of mushrooms
- - 1 shallot
- - 4 sprigs of thyme
- - 1 teaspoon chives
- - 2 tablespoons sesame seeds
- - Oil
- - salt
- For the crepes:
- - 200 ml beer
- - 125 g wholemeal flour Probios
- - 125 ml of water
- - Sunflower oil
- - salt
INSTRUCTIONS
- Prepare and cook the crepes following the basic guidelines.
- Clean the mushrooms of the final earthy part, wipe them with a damp cloth or rinse very quickly, then slice. Mince the shallot and sauté in a pan for about 5 minutes at medium heat with 2 tablespoons of olive oil. Add the mushrooms, salt and cook for 10 abundant minutes. Browse the thyme and add to the mushrooms, remove from heat and let cool.
- Place in the center of the crepes the mushroom filling, close them to bundle and place in a baking dish (preferably earthenware). Brush the surface with 2 tablespoons of olive oil mixed with chives and sprinkle with sesame seeds.
- Gratin the pancakes in a preheated oven at 190 ° C for 5 abundant minutes, transfer them on dishes and serve immediately.
