Gratinated crêpes with porcini mushroom cream

Ingredients for 4 servings:

• 30 g porcini mushrooms, dried
• 300 ml water, hot for soaking
• 200 g flour
• 3 tbsp flour
• salt and pepper
• ¼ liter of milk
• 4 eggs (size M)
• 2 onions
• 1 kg mushrooms
• 5 tbsp butter or margarine
• some butter or margarine for the mold
• 250 g whipped cream
• 2 tsp vegetable broth
• ½ bunch parsley
• 200 ml carbonated mineral water
• 125 g cheese (Gouda), in one piece

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

without meat

Rinse the porcini mushrooms. Soak in 300 ml of hot water for about 30 minutes until smooth. Mix 200 g of flour, 1 pinch of salt, milk, and the eggs. Let stand for about 30 minutes. In the meantime, peel and dice the onion. Clean, wash, and slice the mushrooms. Drain the porcini mushrooms, reserving the soaking water. Chop the porcini mushrooms into smaller pieces. Sauté the mushrooms vigorously in 2 tablespoons of hot fat. Briefly fry the porcini mushrooms and onion, season. Sauté 3 tablespoons of flour. Stir in 3/8 l water, mushroom water, cream, and broth. Bring to a boil, simmer for about 5 minutes. Wash and chop the parsley, and stir in. Season. Heat 3 tablespoons of fat in a non-stick pan, stir the mineral water into the batter. Bake 8 crêpes. Spread 3/4 of the mushroom cream on the crepes, fold them over, and place them in a greased baking dish. Spread the remaining mushroom cream on top. Grate the cheese over the top. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for 20-25 minutes. A full-bodied rosé wine is a good accompaniment.