250g of canned mushrooms
2 tablespoons of tomato extract
1 onion
1 small onion
salt
pepper
2 tablespoons of olive oil
1 tablespoon of instant coffee
50g of butter or margarine
chopped parsley
250g of canned mushrooms
2 tablespoons of tomato extract
1 onion
1 small onion
salt
pepper
2 tablespoons of olive oil
1 tablespoon of instant coffee
50g of butter or margarine
chopped parsley
Dissolve the tomato extract in twice its volume of water, add salt and pepper, and stir well
In another pan, sauté the onion, small onion, mushrooms, and chopped parsley in olive oil until golden brown
Add the tomato mixture and let it cook for five minutes
Cover and prepare the crepes
The batter is similar to that of beignets but more liquid
Once ready, fill them with the mushrooms and sauce as you prefer
Roll them up and place them in a baking dish greased with butter or margarine, then bake
Sprinkle the remaining butter or margarine in small pieces on top and bake for five minutes until hot
