Buttered Hazelnut Crepes
Ingredients
Crepes
-
2
large
eggs
-
¾
cup
milk
-
½
cup
hazelnut flour
-
½
cup
all-purpose flour
-
3
tablespoons
salted butter
-
¼
teaspoon
salt
-
½
cup
water
Fillings
-
2
tablespoons
olive oil
-
4
tablespoons
salted butter
-
4
cups
mixed mushrooms
-
1
small bunch
kale
-
2
cloves
garlic
-
1
tablespoon
fresh thyme
-
1
tablespoon
fresh sage
-
¼
teaspoon
salt and pepper
-
¾
cup
apple cider
-
8
ounces
goat cheese
-
arils from 1
pomegranate
-
honey
for drizzling
-
4
fried eggs (optional)
Instructions
- Prepare the crepe batter by browning butter and mixing all crepe ingredients in a blender.
- Refrigerate the batter for about 30 minutes.
- Sauté mushrooms in olive oil and butter until caramelized, then add kale, garlic, and herbs.
- Cook until kale is wilted, then add apple cider and simmer.
- Heat a nonstick pan and cook crepes, spreading butter on each as they come off the pan.
- To assemble, fill crepes with goat cheese and mushroom mixture, fold, and top with pomegranate arils and honey.
Nutrition Facts (estimated)
Servings
4
Calories
1086
Total fat
70g
Total carbohydrates
75g
Total protein
36g
Sodium
600mg
Cholesterol
200mg
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