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.
Preheat oven to 180 deg C, remove lid and place foil onto a baking sheet, bake the crèpe for 15-20 minutes approx. until gratinated and bubbling hot, leave to rest for 5 minutes, then using a fish slice transfer to serving plate (if desired).
Store in the refrigerator at 5 deg C or below, use within 3 days, suitable for home freezing – freeze on day of receipt, use within one month, defrost thoroughly and follow cooking instructions.
GLUTEN, EGG, MILK, CELERY