Portions
2 Portions
Difficulty
Medium
Prep. time
5-10 minutes
Cooking time
35 minutes
This very simple but delicious vegetarian recipe can make your lunch or dinner feel a lot more special. You can eat them warm or cold, but I personally always love to eat my crepes warm.
Ingredients
For the Sweet corn sauce:
- 100 g Sweet corn
- 2 tbsp cream
- 1/2 tsp salt
For the filling:
- 300 g mushrooms in slices
- 1/2 tsp soy sauce
- Pinch of salt and a drop of olive oil
For the crepes:
- 40 g spinach
- 1 egg
- 70 ml milk
- 70 g flour
- Pinch of salt and oregano
Instructions
For the sauce:
- Cut the corn off the cob and take to boil for approx. 20 minutes or until soft (*if you want to speed this process, get the already cooked corn).
- Strain the corn and put it in the blender together with the cream and salt. Blend for a few seconds until you get a smooth sauce. Then strain the sauce with the help of a spatula and pour in on a pot and keep warm.
For the filling:
- Cut the mushrooms in slices and cook them on a hot frying pan with a drop of olive oil. Add the salt and soy sauce and cook for approx. 5 minutes. Reserve.
For the crepes:
- Blend the spinach, egg, flour, milk and spices. Make the crepes on a hot and already lightly oiled crepe pan (medium heat). Pour the batter, enough to cover the surface evenly by making circular motions. Cook for around 2 minutes, turn it with the help of a spatula and cook it for about 2 minutes. To keep the crepes warm while you cook the rest, turn on your oven at a 100°C and put the crepes inside until you want to serve them.
- Filled them with some warm corn sauce and the mushrooms. Roll the crepe, add some more sauce and eat them next to some fresh tomatoes and avocados.