Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- For the crepes:
- -100g flour
- -1 egg
- -150ml milk
- -2 tablespoons extra virgin olive oil
- -salt
- For the filling:
- -200g mushrooms
- -100g goat cheese
- -1 garlic clove
- -1 teaspoon parsley
- -0,5 glass white wine
- -2 tablespoon extra virgin olive oil
- -salt
- -chili pepper
- For the spread:
- -100g cooked chickpeas
- -125g white yogurt
- -1 tablespoon extra virgin olive oil
- -1 tablespoon soy sauce
- -1 tablespoon Umeboshi
INSTRUCTIONS
- In a bowl, pour the flour for the crepes and gradually incorporate the milk, the beaten egg, 1 tablespoon of oil and some salt. If needed, add some water to make the batter smoother. Let it sit for a few minutes.
- In a pan, heat the oil and the clove of garlic, then add the mushrooms and sprinkle some chili pepper. Let it season and add the wine, then cook for about 10 minutes. In the end, sprinkle the parsley and remove from the stove.
- Prepare the spread processing the chickpeas with the yogurt, the oil, the soy sauce and the Umeboshi vinegar.
- Heat a flat pan and add some oil. Stir the batter, create a layer in the pan and cook for two minutes per side. Do the same and make 3 more crepes.
- Fill the crepes with the grated goat cheese and the mushrooms. Close and roll them, then spread the chickpeas sauce on top (or serve it as a side if you prefer)
