Button Mushroom Egg Crepe

Ingredients

Button Mushroom 12.8g, Egg 11g, Emmental Cheese 20g, Buckwheat Flour 20g, Egg 22g, Flour 20g, Milk 80g, Sugar 10g, Onion 8g, Chopped Parsley 0.4g, Potato 20g, Chopped Rosemary 0.2g, Chopped Garlic 1.2g, Cooking Oil 1g

Instructions

1. 1

   Blend buckwheat flour, egg, milk, flour, and sugar.

   
2. 2

   Thinly slice the button mushroom and onion. Cut the potato into 1cm cubes and boil.

   
3. 3

   Heat cooking oil in a pan and stir-fry chopped garlic, rosemary, parsley, and potato.

   
4. 4

   In another pan, stir-fry the onion, then add button mushroom and stir-fry.

   
5. 5

   Thinly pan-fry the batter from 1, flip, and top with the stir-fried button mushroom and the potato and egg from 3.

   
6. 6

   Sprinkle with emmental cheese evenly, fold in half to finish.