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Broth

Garnish

  • Wild mushrooms 500 g
  • Salt and Pepper
  • Butter 30 g

Herb crepes

  • Eggs 5 x
  • Flat-leaved parsley 20 g
  • Dill 15 g
  • Chives 10 g
  • Butter 20 g
  1. Broth

    • Bring two litres of water to a boil, add Knorr Concentrated Liquid Stock and dried mushrooms. Let it all brew gently.

  2. Garnish

    • Fry the mushrooms briefly and season with salt and pepper.

  3. Herb crepes

    • Pick the herbs and chop the chives.
    • Beat the eggs in a separate bowl and add the spices and some pepper.
    • Heat some butter in a frying pan to make the spice crepes.
    • Cut the crepes into strips.

  4. Presentation

    • Divide the mushrooms and herb crepes over the plates.
    • Strain the broth through a fine sieve and pour the hot broth onto the plates at the table.

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