Mushroom and Lettuce Crepes

Eva
Eva
These delicious mushroom crepes with lettuce and Parmesan dressing will be the perfect dish to end your day. Surprise that special someone and have a romantic dinner with a glass of white wine.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 cups cow's milk , for the crepe batter 1 1/2 cups cow's milk , for the crepe batter
  • 1 cup flour , for the crepe batter 1 cup flour , for the crepe batter
  • 2 eggs , for the crepe batter 2 eggs , for the crepe batter
  • 1/2 teaspoons salt , for the crepe batter 1/2 teaspoons salt , for the crepe batter
  • 1 teaspoon oil , for the crepe batter, plus as needed to make each crepe 1 teaspoon oil , for the crepe batter, plus as needed to make each crepe
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 1/4 onions, sliced 1/4 onions, sliced
  • 1 garlic, finely chopped 1 garlic, finely chopped
  • 2 cups white button mushrooms, in slices
  • 2 pinches salt 2 pinches salt
  • 1 pinch pepper 1 pinch pepper
  • 1/2 cups dressing, Eva® Parmesan
  • 1 cup lettuce, mini romaine Eva® 1 cup lettuce, mini romaine Eva®
  • 1/2 cups Parmesan cheese, grated 1/2 cups Parmesan cheese, grated
  • 2 green onions, in rounds, for decoration.
Preparation
30 mins
15 mins
Low
  • Blend all the ingredients for the crepe batter until you have a smooth mixture. Set aside.
  • In a skillet, cook the onion with butter until translucent. Add the garlic and mushrooms. Cook for 5 minutes and season. Set aside.
  • In another skillet over low heat, heat a little oil and add some of the crepe mixture, spread it out, and cook for one minute on each side. Repeat until all crepes are made.
  • Place a tablespoon of Parmesan dressing on each crepe, a bit of mushrooms, lettuce leaves, and close.
  • Finish with grated Parmesan cheese and slices of green onion. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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