- 2 cups whole wheat flour (see cooking tips below)
- 250 ml water
- 2 eggs
- Oil – for frying
- 12 oz mushrooms (Portobello, Champignons)
- ½ cup canned corn
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1/2 cup white wine
- 1 big onion, chopped
- sea salt, to taste
- 1/3 tsp ground pepper
- 1/2 tsp ground coriander
- 1tsp sweet paprika
- 1 tsp garlic powder
- 2-3 garlic cloves, mashed
- 2 tbsp water
- a pinch of sea salt
- 1 tsp olive oil
- 4 tbsp tomato juice (or you can scoop out the inside of 1-2 soft tomatoes)
- 1-2 tsp chopped chives
- Whisk the eggs. Add the water and mix well (you can also use a hand-held mixer).
- Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
- Heat some oil in a frying pan over medium high heat. Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.
- Pour the batter in the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter.
For the filling:
- Add the mushrooms and wine in your food processor. Blend until you get a thick paste.
- Heat some 1 tbsp oil in a large saucepan.
- Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.
- Add spices – salt, pepper, coriander, garlic powder and sweet paprika.
- Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.
- Let it cool for at least 10 minutes before assembling the crepes.
- Fill the crepes using about 1 ½ tbsp of filling / crepe.
- Mix all ingredients above and pour sauce over the mushroom crepes.
The desired consistency should be like yogurt – not too thick, not too thin.
You may need to add more flour or water, it depends.
Recipe and Photo: Foodista / CC BY