Crêpes filled with sweet potato purée and pan-fried mushrooms

4 pers.
30 min
30 min
Crêpes filled with sweet potato purée and pan-fried mushrooms

Ingredients for :

4 people
Sweet potato
2 Units Sweet potatoes
UHT Cream 30%
5 cl UHT Cream 30%
250 g Mushrooms
2 Sprigs Persil
4 Units Eggs
Salt, pepper
1 Pinch Salt, pepper

Method :

  1. Peel the sweet potatoes then chop them into pieces. Steam them or boil them in salted water for 20 minutes until they are soft.
  2. Mash them with a fork then add the thin cream and season with salt and pepper. Wash and quarter the mushrooms.
  3. Heat up the butter in a frying pan and sauté the mushrooms with a little salt and pepper.
  4. Once the mushrooms are golden brown, add the parsley and remove the pan from the heat.
  5. 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.
  6. 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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