Gratinated crêpes

Crêpes pan no. 0000

4 portions:

Ingredients:
2 1/4 dl of flour
1 1/2 dl of water
3 eggs
2 1/4 dl of milk
1/2 dl of melted butter

Filling:
250 g of fresh mushrooms, coarsely chopped
2 tbs of butter
2 1/2 tbs of flour
2 dl of mushroom or chicken broth
1 1/2 dl of cream
2 tbs of red port wine
1/2 tsp of soy
salt, pepper

For the gratin:
2 dl of gratin cheese, grated

Oven:
250 C

Preparation:
1. Whisk flour and water together to a smooth mixture. Add the eggs and milk and whisk. Add the melted and somewhat tepid butter. Leave the mixture to rise for a while.
2. Heat a griddle or a small frying pan with a little butter. Leave the butter to become light brown. Pour 1/2 dl of mixture in the bottom and tip the pan to distribute the mixture evenly over the entire pan. Flip the pancakes when the surface has set on the upper side. Fry for another minute.
3. Continue making pancakes until the mixture is finished. Put greaseproof paper between the pancakes on a plate.
4. Make the filling. Fry the mushrooms in the butter in a pan until the fluid turns transparent. Sprinkle the flour on top and stir. Dilute using the broth and stir the white sauce until it is smooth. Dilute using cream and let the white sauce simmer for at least 10 minutes (stir continuously). Flavour using port wine, soy, salt and pepper. Flavour.
5. Place a spoon of white mushroom sauce on every pancake and fold it into a package. Place them on a buttered oven proof dish. Sprinkle cheese on top and gratinate in the oven until the cheese has melted and the crêpes have become thoroughly warm.

Tip!
The crêpes can also be filled with smoked salmon and chopped eggs, chives and dill in a white sauce and chopped prawns in hollandaise sauce with dill.