Filled whole wheat crepes with cream cheese and walnuts

Ingredients for 4 servings:

• 50 g walnut kernels
• 125 g whole wheat flour
• 300 ml milk, low-fat
• 3 eggs
• Salt
• 75 g arugula
• 250 g cream cheese, low-fat
• 2 tbsp mineral water
• 30 g Parmesan
• pepper
• 125 g shiitake mushroom(s)
• 3 tbsp olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Total time approx. 55 minutes

First, grind the walnuts. Whisk them with the flour, milk, eggs, and salt, and let them sit for 15 minutes. Meanwhile, clean the arugula and chop half of it into bite-sized pieces. Mix it with the cream cheese and a little water. Then grate the Parmesan cheese, stir in, and season with salt and pepper. Clean and halve the mushrooms. Heat the oil in batches in a non-stick pan and cook eight crêpes one after the other. Keep them warm. Heat the remaining olive oil and fry the mushrooms, seasoning with salt and pepper. Spread the crêpes with the cream cheese, top with the mushrooms, and serve with the remaining arugula.