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Crêpes are especially popular at festivals or church fairs - and are always a hit! So if you get the munchies at home or if you want to whip up a special dessert or a savoury snack - it's easy with a Steba crêpes maker. We have a delicious savoury recipe for you:
For the crêpes batter, whisk together the flour, milk, eggs and 1/2 tsp salt. Leave to rest for 20 minutes.
Meanwhile, soak the porcini mushrooms in the vegetable stock. Clean and chop the mushrooms and the herb mushrooms. Peel and finely chop the onion.
Squeeze half the lemon. Heat the olive oil in a pan. Sauté the onion in it, add the mushrooms and lemon juice and sauté for about 5 minutes. Remove the porcini mushrooms from the stock, cut them slightly smaller and add them to the pan.
Brush the crêpe maker with 1 tsp of rapeseed oil each. Put a small amount of batter on the plate and spread it evenly on the plate with the rolling pin in a twisting motion. Let the crêpes bake until the surface is no longer runny. Use the turner to release the crêpes from the plate and turn them over. Wash the basil, shake dry, chop the leaves finely, mix with the mushrooms.
Brush an ovenproof dish with the remaining rapeseed oil. Cover the crêpes with the mushroom mixture, roll them up and place them in the dish. Grate the Parmesan over the top and bake in a preheated oven at 200 °C (fan oven 180 °C; gas: level 3) for approx. 10 minutes.
