Crêpe Fillings

Filling 1:

Sauté chanterelles in butter with chopped onion, season with salt, pepper & parsley. Roll crêpe then when full.

Filling 2:

Drop tomatoes briefly into the boiling water, and on the spot repeatedly into the cold water, then the skin will burst and can be removed effortlessly. Cut the tomatoes into quarters and remove the seeds. Cut into cubes, sauté onion, add garlic, diced tomatoes and fresh kitchen herbs. Heat briefly. Salt, pepper, maybe a little sugar if the tomatoes have too much acid. Add onion and garlic as you like, for one crêpe about 3-6 tomatoes each according to size.

Filling 3:

Sauté some garlic in a little bit of oil and soy sauce (mushroom). When the garlic is slightly brown, add fresh spinach (not frozen) and turn a few times to the other side. Extinguish with a little sherry and fry for 1 minute. Drained spinach, ham and cheese on the crêpe form, fold, turn to the other side and ready.

– Newsgroups: Of zer. T-net. Food

Our tip: It is best to use fresh herbs for extra flavor!

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