Recipes
Crêpes filled with sweet potato purée and pan-fried mushrooms
4 pers.
30 min
30 min
Ingredients for :
4
people
2
Units
Sweet potatoes
5
cl
UHT Cream 30%
250
g
Mushrooms
2
Sprigs
Persil
4
Units
Eggs
1
Pinch
Salt, pepper
Method :
- Peel the sweet potatoes then chop them into pieces. Steam them or boil them in salted water for 20 minutes until they are soft.
- Mash them with a fork then add the thin cream and season with salt and pepper. Wash and quarter the mushrooms.
- Heat up the butter in a frying pan and sauté the mushrooms with a little salt and pepper.
- Once the mushrooms are golden brown, add the parsley and remove the pan from the heat.
- Bring a saucepan of water to the boil then add the eggs. Boil them for 6 minutes, run them under cold water then remove the shells.
- Arrange a quarter of the purée, mushrooms and grated emmental and 2 egg halves in the middle of each crêpe. Fold over the edges. Put the crêpes under the oven grill at 190°C for 5 minutes until the emmental has melted.
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