25 min, easy For the filling:
Cut saddle of venison into 1 cm slices. Heat butter in a frying pan, brown meat briefly in it, season with sea salt and pepper. Extinguish with sherry and cognac, then cook the juice. Chop shallots finely, clean mushrooms and cut into small cubes. Fry shallots and mushrooms in butter, season with salt and pepper. Mix meat and mushrooms together.
For the pancakes:
Make a batter with eggs, flour, milk, sea salt and pepper.
Heat a little butter in a coated frying pan, pour in a little batter and bake a total of 8 crêpes from it in a frying pan with a little butter.
Top crêpes with a little bit of filling and roll up or fold. Arrange on plates, drizzle with a little bit of gravy.
Drink:
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!
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