• Wild mushrooms 500.0 g
  • Salt And Pepper
  • Butter 30.0 g

Herb crepes

  • Eggs 5.0 x
  • Flat-leaved parsley 20.0 g
  • Dill 15.0 g
  • Chives 10.0 g
  • Butter 20.0 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.