with a creamy mushroom and walnut filling
The combination of mushrooms and spinach can't be beaten! These colourful and tasty crepes, filled with a creamy mushroom and crunchy walnut mixture, will leave your guests speechless.
Nice and quick!
milk, egg, tree nut, wheat, gluten
Vegan cooking cream
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables. Chop the spinach and cut the onion into small pieces. Grate the cheese. For the mushrooms: cut 1/4 of the quantity into slices and chop the rest into pieces.
For the crepes: heat 1 tablespoon of oil in a pan and sauté the spinach for approx. 30 seconds until it turns dark green. Place the egg, spinach, milk, 1 tablespoon of oil and nutmeg in a mixing jar. Season to taste. Blend everything with a hand blender to smooth and concentrated green liquid. Add the flour and blend it again until it's well integrated. Reserve the mixture in the fridge.
Grease a frying pan, non-stick if possible, with oil by using kitchen paper. Heat the pan over low heat and pour a ladle of the mixture in the centre while holding the pan in your hand. Make circular movements to give it a round and fine shape. Cook it without letting it brown too much and turn it around using a spatula. Finish the cooking on the other side. Place the crepes on a plate and cover them with cling film or a lid, so they stay warm and moist.
For the filling: heat 1 tablespoon of oil in a frying pan and cook the mushroom slices for 3 minutes on each side or until they are browned. Remove and set aside. Heat another tablespoon of oil in the pan and sauté the onion for 5-8 minutes until golden brown. Add the chopped mushrooms and let it cook for 3 more minutes. Add the vegan cream, garlic powder and grated cheese. Season to taste. Let it cook for a few more minutes until it takes on a firm consistency. Remove from the heat and add half of the chopped walnuts. Set aside.
Fill half of the crepe with the mixture, place the mushroom slices on top and close it by folding it in half. If desired, it can also be served rolled up like a canneloni or folded twice like a triangle.