Serves 4 - Preparation: 30 min - Cooking: 10 min
Ingredients
- 250 g spelt flour
- 3 eggs
- 50 cl milk
- 40 g butter
- 3 shallots
- 400 g mixed mushrooms
- 5 cl liquid cream
- 1 cooked Morteau sausage
- 100 g whole Comté cheese
- 30 g chopped herbs
Plating:
- 200 g mixed salad greens
- Vinaigrette
- Salt
Preparation
Prepare the crepes:
- Pour the spelt flour into a bowl, make a well and crack the eggs. Incorporate them slowly using a whisk, gradually adding the milk, until you obtain a smooth batter.
- Let rest for one hour at room temperature.
- Melt 20 g of butter and incorporate it into the batter just before using.
For the filling:
- Peel and chop the shallots. Cut the Morteau sausage into cubes.
- In a pan, put a knob of butter and sauté the shallots, add the mushrooms, lower the heat and cook for about 10 minutes.
- Add the Morteau sausage cubes and cook for another 10 minutes.
- At the end of cooking, add the chopped herbs and a drizzle of liquid cream. Season with salt and pepper to taste. Set aside.
- Make Comté cheese shavings using a vegetable peeler.
- Preheat the crepe maker.
Make the crepes:
- Add 20 g of melted butter to the crepe batter.
- Pour a ladle of batter in the center of the crepe maker and spread with the spreader. Flip the crepe when its first side is golden and continue cooking for 1 minute.
- Repeat the process with the remaining batter.
- Using a cookie cutter, cut out 15 cm circles. Set aside.
Assemble the ravioli:
- Fill a circle with the mushroom/Morteau sausage mixture (leaving 1 centimeter around the edge), add a few Comté cheese shavings and cover with a second crepe circle.
- Press all around to seal the ravioli and cook for 2 minutes in the oven at 180°C (350°F).
- Serve hot with a mix of salad greens.