Students – crepes with mushrooms

Ingredients for 2 servings:

• 200 g flour
• ¼ liter of milk
• ¼ liter of mineral water
• 2 m.-sized eggs
• some salt and some butter for frying
• 2 mushrooms (giant mushrooms), halved and sliced
• 1 onion(s), finely chopped
• 125 ml broth
• 1 red bell pepper(s)
• 1 dash of cream
• 1 tbsp flour
• salt and pepper
• Parsley, finely chopped
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, bake the crèpes: Mix together the flour, salt, and eggs. Then, add the milk and water and mix well to form a thin batter. Heat a little butter in a pan and pour in the batter until thinly covered. Bake the crèpes until golden brown and keep warm in the oven. Now, add the filling (you can also make it in a second pan at the same time): First, clean the mushrooms, halve them, and thinly slice them. Finely dice the onion. Sauté both in a little butter, while you dice the bell pepper. Dust with a little flour, stir in, and add the bell pepper. Add the finely chopped parsley. Pour in the stock and cream, and let everything simmer for a few minutes to allow the liquid to evaporate and thicken slightly. Season with salt and pepper. Now, just pour the filling onto one half of the crèpe, fold it over, and enjoy.