Vegetarian

Mushroom crepes with vegetarian sauce

Name: Mushroom crepes with vegetarian sauce
Total time: 45 min
Yield: 8 servings
Ingredients: 75 g whole kernel corn; 1 Tbsp fresh chives; 23.5 g dill; 2 free range eggs; 2 whole garlic clove; 1 tsp garlic powder; 0.5 tsps ground coriander seeds; 0.33 tsps black pepper; 115 ml low fat sour cream; 300 g mushroom; 8 servings oil; 1 onion; 30 g parsley; 1 pinch sea salt; 1 tsp sweet paprika; 250 ml water; 120 ml white wine; 200 g whole wheat flour

A savory breakfast option, Mushroom Crepes with Vegetarian Sauce is a Mediterranean-inspired dish that serves 8. It is a reasonably priced lacto ovo vegetarian recipe with a rich and flavorful sauce. Perfect for brunch or a special breakfast gathering, it provides a good source of vitamins and minerals.

Ingredients

whole kernel corn

75 g

fresh chives

1 Tbsp

dill

23.5 g

free range eggs

whole garlic clove

garlic powder

1 tsp

ground coriander seeds

0.5 tsps

black pepper

0.33 tsps

low fat sour cream

115 ml

mushroom

300 g

oil

8 servings

onion

parsley

30 g

sea salt

1 pinch

sweet paprika

1 tsp

water

250 ml

white wine

120 ml

whole wheat flour

200 g

Method

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.

Nutrition:

200 kcal

Carbs

27 g

Fat

6 g

Protein

8 g

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