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Recipe of Mushroom and Lettuce Crepes
Eva

Eva

Recipe of Mushroom and Lettuce Crepes
Eva

Eva

Recipe of Mushroom and Lettuce Crepes
Eva

Eva

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Mushroom and Lettuce Crepes

30 mins
15 mins
Low
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These delicious mushroom crepes with lettuce and parmesan cheese dressing will be the dish to close your day. Surprise that special person and have a romantic dinner with a glass of white wine.
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Ingredients

4 portions
  • 1 1/2 cups milk, for the mashed crepes
  • 1 cup flour, for the mashed crepes
  • 2 eggs, for the mass of crepes
  • 1/2 teaspoons salt, for the mass of crepes
  • 1 teaspoon oil, for the mashed crepes, plus c / n to make each crepe
  • 2 tablespoons butter
  • 1/4 onions, filleted
  • 1 garlic, finely chopped
  • 2 cups white mushroom, in slices
  • 2 pinches salt
  • 1 pinch black pepper
  • 1/2 cups dressing, of Parmesan Eva®
  • 1 cup lettuce, mini romaine Eva®
  • 1/2 cups parmesan cheese, grated
  • 2 cambray onion, sliced, to decorate.

Preparation

Blend all the ingredients of the crepe dough until you have a homogeneous mixture. Reservation.
In a pan, cook the onion with butter until transparent. Add the garlic and mushrooms. Cook 5 minutes and season. Reservation.
In another pan over low heat, heat a little oil and add a little of the crepe mixture, spread and cook a minute on each side. Repeat until all crepes are formed.
Place a tablespoon of parmesan dressing in each crepe, a little mushrooms, lettuce leaves and close.
Finish with grated Parmesan cheese and sliced ​​chamomile onion. Offers.

PRESENTATION

Garnish with onions and sliced ​​chambray.

TIPS

Use a pan with Teflon to make the crepes.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
122
kcal
6.1%
Carbohydrate, by difference
12.1
g
4.03%
Protein
5.6
g
11.2%
Total lipid (fat)
5.7
g
8.77%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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