3 Vegorecept: CHANTERELLE AND PUMPKIN BOVETECRÊPES
Bovetecrêpes
8 pieces
2.5 cups buckwheat flour
3.5 cups water
1 egg
0.5 tsp salt
Butter for frying
Mix flour and water in a bowl. Whisk the eggs and salt using an electric mixer. Set the mixture in the refrigerator and let rest at least 30 minutes before you cook your pancakes. The longer you let the mixture stand in the refrigerator, the more bubbles will subside and the crêpes will not easily break when you cook them. I let my mixture stand in the refrigerator for 2 hours and my pancakes were fine and were easy to turn!
pickled onions
2 red onions
1.5 cups water
1 cup sugar
0.5 cups of vinegar
Slice the onion thin and put it in a jar or bowl. Boil the water, sugar and vinegar in a saucepan. When the sugar is dissolved, remove from heat and pour over the onions. Let it cool completely before you put it in the fridge. Is at its best when prepared the day before serving.
Roasted garlic cream
1 whole garlic
200 g of cream cheese
2 tablespoons fresh or frozen chopped basil
1 teaspoon lemon juice
Salt & pepper
Preheat the oven to 200 degrees.
Cut the top off the garlic and remove the shell that is loose. Add the garlic on a piece of aluminum foil and pour about 1 teaspoon of oil on top. Cover the onions in foil but let a small gap open.
place it in the oven for 30-45 minutes or until the garlic has softened and become golden. Remove and let it cool a bit before you press the onion from the peel and mash it with a fork to a pulp.
Then mix the cream cheese, mashed garlic, basil and lemon juice in a bowl. Season with salt and pepper. Set in the fridge until ready to use.
Chanterelle and pumpkin
150 g chantarelles
150 g of Cucurbita moschata
1 cup grated Parmesan cheese
Salt & pepper
Butter for frying
Brush the chanterelles clean, cut them into smaller pieces if they are large. Peel the pumpkin and cut the meat into small, fine dice. Butter Fry everything until the pumpkin softens and it has a nice color. Turn then the Parmesan cheese and season with salt and pepper. Remove from heat.
PUT TOGETHER LIKE THIS:
Spread a layer of roasted garlic cream on a crêpe and garnish with Chanterelle and the pumpkin meat. Serve with pickled red onion, fresh spinach leaves and grated parmesan cheese.
Do not skip the pickled onions nonetheless if you think that sounds like a weird combo! I promise, it is not!
