gorgeous creamy mushrooms wrapped in pancakes
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Ingredients
- 6 crepes (shop bought come in packs of 6)
- 30 g butter
- 500 g chestnut mushrooms sliced
- 2 cloves garlic crushed
- 200 ml double cream
- 200 g gruyere grated
- 3 tbps chives chopped
Instructions
- Heat a frying pan on a high heat and dry fry the sliced mushrooms for 5 minutes or until the all the water from the mushrooms has evaporated. This will bring out a lovely nutty flavour. Lower the heat a little and add the butter and continue to cook until golden. Lower the heat and add the crushed garlic and cook for 2 minutes making sure it doesn’t burn.
- Add the double cream and gruyere, stir through until the cheese melts, then add 2 tbsp of the chives reserving some for the garnish. Warm the crepes according to pack instructions, lay each one flat on 6 plates, fill with the mushrooms along the middle and fold each side over the top and save some mushroom sauce to spoon over the top and finish with a few more chives.
Nutrition
Calories: 329kcalCarbohydrates: 15gProtein: 14gFat: 24gSaturated Fat: 15gCholesterol: 89mgSodium: 214mgPotassium: 458mgFiber: 1gSugar: 6gVitamin A: 1136IUVitamin C: 5mgCalcium: 398mgIron: 1mg
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