Crèpes – plain flour (GLUTEN), EGG, MILK, salt. Filling – mushrooms, garlic, MILK, cream (MILK), butter (MILK), ricotta cheese (MILK), vegetable stock - (Salt, Palm Oil, Potato Starch, Milk Sugar, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel, Garlic Powder), onions, brandy, dried thyme, cornflour, baby spinach, salt, pepper, pecorino cheese (MILK), fresh breadcrumbs (GLUTEN), parsley (allergens highlighted).
Garlic Mushroom Crèpe
Creamy garlic mushrooms with spinach, ricotta, caramelised onions, brandy & tarragon encased in a crèpe with a pecorino cheese herb crumb.
Cook from frozen - preheat oven to 180 deg. C (fan assisted), remove lid and place container onto a baking sheet, bake the crêpe for 25-30 minutes approx. until gratinated and bubbling hot, leave to rest for 5 minutes, then using a fish slice transfer to serving plate (if desired).
If this product has been defrosted, simply follow the oven instructions and bake for 15-20 minutes.
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days.
GLUTEN, EGG, MILK, CELERY