To make the crepes, heat the milk with the water and with the butter until it gets rid of and let it temper.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make crepes stuffed with mussels with mushroom sauce: |
| For crepes ¼ liter of milk ¼ liter of water 200 grams of flour 4 eggs 40 grams of butter for fill some escarole leaves 100 grams of dwarf tomato 100 grams of mushrooms 1 tooth of garlic 1 kilo of live mussels 4 tablespoons of olive oil for mushroom sauce 250 grams of mushrooms 50 grams of onion 2 cloves of garlic 100 milliliters of cream for cooking (it can be replaced by milk) 5 tablespoons of olive oil salt |
Ingredients to make crepes stuffed with mussels with mushroom sauce:
2. Beat with the blender the eggs, with the milk and a pinch of salt and gradually incorporate the flour.
3. A fluid and lumpy mass should be left.
4. We leave rest in the refrigerator about 15 minutes.
5. We put an non-stringent pan in the fire with a little butter.
6. Add dough portions that we will extend until there is a fine crepe that we will turn around.
7. We fill the crepes with mushrooms sauteed in a pan with chili peak, with steamed mussels for 5 minutes and with escarole and some cherry type tomatoes (dwarves) cut in halves.
8. We season the set with a little olive oil and a mushroom sauce.
9. The mushroom sauce is elaborated as follows: we cut the mushrooms, onion and garlic into thin strips, and saute it in a moderate fire pan with a few tablespoons of olive oil.
10. Once the vegetables are brown, we add the liquid cream (or milk), let a boil and crush with the help of a blender the sauce inside a high glass.
11. We put the sauce in the fire again, we correct salt.
12. Let us temper and accompany the crepes with this sauce.
