- 750 Grams mushroom
- 50 Grams butter
- 175 Grams flour
- 400 Milliliters vegetable broth (one standard can)
- 200 Grams Swiss cheese, grated
- 2 Eggs
- 350 Milliliters milk
- Fresh pepper
- 2 Teaspoons olive oil
Sliced mushrooms (if not pre-sliced) and wash thoroughly by soaking them in water with white vinegar for the first soak.
Soak a second time with water alone, and then rinse them as you pour them in a vegetable strainer.
Pour the mushrooms in a pot with two tablespoons of olive oil, two tablespoons of water, half a spoon of salt, and some fresh pepper.
Cover and let cook slowly until all the water has evaporated, but before the mushrooms get dry.
Now prepare your béchamel:
Melt 50 grams of butter in a pot slowly. When melted, add 50 grams of flour little by little while mixing vividly with a hand whisk.
When the butter and flour are mixed, add the veggie broth little by little while still stirring vividly until obtaining a nice smooth sauce. Stir for about a minute on low flame.
Add a pinch of salt, fresh pepper, and a pinch of nutmeg.
Mix most of the Swiss cheese, but leave a nice handfull aside for the decoration on the top of the crêpes.
Then mix the mushrooms to the béchamel and cheese mix.
While the mushrooms are cooking, prepare your crêpe mix:
Mixed your eggs and 125 grams of flour first and add the milk little by little while mixing with a hand whisk. You should obtain a smooth mixture.
When done, let the mixture sit in the fridge for about 10 to 15 minutes.
To stuffing your crêpes, pour about two tablespoons of the mixture in each crêpe. Roll, place in baking dish, and spread grated Swiss cheese on top.