4 Serves
84 Mins
27 g
12 g
24 g
Prepare the crêpe batter by whisking together flour, eggs, milk, and a pinch of salt in a large mixing bowl until smooth, then let it rest.
Ingredients, vitamins, and health benefits
Salt
Crêpe Batter
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
496 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Clean and slice the champignons using a chef's knife on a cutting board.
Heat olive oil in a frying pan over medium heat and sauté the sliced mushrooms until golden brown.
Season the mushrooms with salt and black pepper, then remove them from the frying pan.
Pour a ladle of batter into the hot frying pan, swirling to coat the bottom, and cook until the edges lift and the bottom is golden, then flip to cook the other side.
Fill each cooked crêpe with the sautéed mushrooms, fold, and serve hot.
Champignons (Mushrooms)
Olive Oil
Black Pepper
Vitamin A
34 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
14
g39
g12
g
French
IndianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g