There were some crepes left from the crepe party so I made some stuffed crepes for lunch. It was delicious!
Serves 2 hungry adults:
4 crepes
500g mushrooms, sliced
1 red pepper, chopped
200g creme fraiche
50g cheddar, grated
1. Fry the mushrooms and pepper.
2. Arrange on each crepe: 2 spoonfuls of creme fraiche, topped with the vegetables, topped with cheese, roll the crepe and place into a greased oven-proof dish.
3. Place in the oven for 20 minutes.
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