Mush­room & ri­cotta crêpes

Good Health (Australia) - - Be Nourished -

» SERVES 2

De­spite its name, buck­wheat is a seed and does not con­tain wheat or gluten. It’s full of pro­tein, mag­ne­sium and B vi­ta­mins. In keep­ing with our phi­los­o­phy of prep­ping as much as pos­si­ble in ad­vance, these crepes can be frozen and re­heated. Try mak­ing a dou­ble batch and using them to make toasted crêpe wraps for lunch. For best freez­ing re­sults, lay a sheet of bak­ing pa­per be­tween each one.

1 tbsp olive oil

1 shal­lot, finely chopped 1 tbsp but­ter

300g brown mush­rooms, quar­tered

1 tsp co­rian­der seeds

1 tsp sage leaves, finely chopped

1 tsp rose­mary leaves, finely chopped

1 hand­ful rocket leaves

1 tbsp chopped wal­nuts

3 tsp ri­cotta cheese

CRÊPES

100g (¾ cup) buck­wheat flour 2 eggs 250ml (1 cup) milk But­ter, for fry­ing

1 Put the olive oil and shal­lot in a medium fry­ing pan and cook over medium heat for a few min­utes. Add the but­ter, mush­rooms, co­rian­der seeds, sage and rose­mary and cook gen­tly for about 10 min­utes, then add a few ta­ble­spoons of water to get the pan juices flow­ing.

2 While this is cook­ing, make the crêpes. Com­bine the ingredients in a bowl and whisk to­gether.

3 Melt some but­ter in a medium fry­ing pan.

4 Pour in a small amount of bat­ter and spread evenly to cover the pan as thinly as pos­si­ble. Cook un­til you see bub­bles form, then flip the crêpe over. They take a few min­utes each side. Re­peat to make a sec­ond crêpe.

5 To serve, place a crêpe on each plate and di­vide the mush­room mix­ture be­tween them on one half of each crêpe. Top with some rocket, wal­nuts and ri­cotta, then fold the crêpe over and serve.

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