Another amazing autumn recipe, light creamy, balanced and delicious!
Saffron egg whites crepes filled with light cream cheese and mushrooms, very simple to make!
75 gr of wholegrain flour
150 gr of egg whites
75 gr of semi-skimmed milk
1 sachet of saffron
Mix all the ingredients and cook your crepes in just 3 minutes
Select any kind of mushrooms that you love and cook them in a pan with a clove of garlic and 4 teaspoons of extra virgin olive oil and parsley.
When cooked, remove the garlic. Spread a spoonful of mushrooms and a spoonful of light cream cheese on each crepe sprinkle with grated parmesan and wrap them on themselves.Serve hot by putting them in a hot oven (OFF) for 10 minutes.