Age and time-dependent increase in incident anti-glomerular basement membrane disease
Mushrooms crepes
Medium, 45 minutes
Level: Medium
Preparation time: 20 minutes
Cooking time: 15 minutes
Yields: 2 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
Ingredients
- 1 white egg
- 60 g protein-free milk
- 20 g cornstarch
- Pepe e olio as required
- 100 g dried mushroom
- 2 tablespoon of cooked peas
- 1 egg white
- 50 g rice cheese
- a few leaves of parsley
- 1 clove of garlic
- Pepe as required
- 1 tablespoon of extra virgin oil
- Burro as required
- Bread crumbs as required
Calories per serving
365 kcal
Carbohydrates
g 69
Lipids
g 19
Phosphate
mg 79
Protein
g 6,5
Potassium
mg 230
Sodium
mg 70
Preparation
- Start by soaking the dried mushrooms.
- Start preparing the crepes by beating the egg white with the milk, a pinch of salt and pepper.
- Sprinkle in the cornstarch and mix until a homogeneous mixture is obtained.
- Grease a small pan with oil and pour the mixture to create two crepes by cooking them briefly on both sides.
- Prepare the filling by cooking the previously squeezed and thinly sliced mushrooms in a pan with the mushrooms.
- Also, add the peas and half the amount of rice cheese.
- Fill the two crepes with this mixture and fold them in 4.
- Place them in a previously buttered baking dish and cover with the remaining part of the rice cheese and bread crumbs.
