Creamy mushroom Saffron Egg whites crepes

Creamy mushroom Saffron Egg whites crepes

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.