Mushroom and Lettuce Crepes

Name: Mushroom and Lettuce Crepes
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 1/2 cups cow's milk, for the crepe batter; 1 cup flour, for the crepe batter; 2 eggs, for the crepe batter; 1/2 teaspoons salt, for the crepe batter; 1 teaspoon vegetable oil, for the crepe batter, plus as needed to make each crepe; 2 tablespoons butter; 1/4 onions, sliced; 1 garlic, finely chopped; 2 cups white button mushrooms, in slices; 2 pinches salt; 1 pinch pepper; 1/2 cups dressing, Eva® Parmesan; 1 cup lettuce, mini romaine Eva®; 1/2 cups Parmesan cheese, grated; 2 green onions, in rounds, for decoration.

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

Published: 15-07-2016

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.