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Gruyère Crêpes with Spring Onion Filling



150g grated Gruyère AOC
150ml milk
200ml water
150g flour
3 eggs
Olive oil

2 bunches of spring onions
500g mushrooms
1 chilli pepper
200g cherry tomatoes
2 dessert spoons olive oil


Mix the milk and the water, stir in the flour and work into a smooth batter.
Beat the eggs, add to the batter along with the Gruyère AOC and mix thoroughly, season with a little salt. Allow to stand for 30 minutes.

Cut the spring onions in thin rings; leave greenery to one side.
Slice the mushrooms in slices. Divide the chilli pepper lengthwise, core and cut into fine strips. Cut the cherry tomatoes in half.

Fry the spring onions, mushrooms and chilli pepper in hot oil for 5 minutes, stirring frequently. Add the cherry tomatoes, fry briefly, season and keep warm. Before filling the crêpes, stir in the green spring onion rings.

Heat the oil in a non-stick pan and make four crêpes one after the other over a medium heat. Spread the filling over the crêpes, fold or roll.


Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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