Crêpe Tartlets with Chanterelles, Spinach Leaves & Cream Cheese

Mix the crêpe ingredients into a smooth batter. Let it swell for 20 minutes. Bake 4 narrow, even pancakes in a frying pan with butter.

Clean and rinse the chanterelles thoroughly, then chop finely. Finely dice the onions and chop the garlic clove. Form the spinach in boiling salted water for 10 seconds, then rinse in water with ice cubes and squeeze well. Next, cut into narrow strips.

In a frying pan, sauté half of the onion cubes in butter until translucent, add the chopped mushrooms and toss briefly (two minutes). Then pour 250 ml of whipping cream and cook until creamy. Finally, mix in 1 beaten egg yolk. Season with salt, pepper and a squeeze of lemon juice.

In another saucepan or frying pan, sauté the remaining onion cubes in butter until translucent, then add the spinach strips. Pour in the remaining whipping cream and cook. Finally add 1 tbsp. cream cheese and season.

Cover a baking tray with parchment paper, place a crêpe on it and spread it with the chanterelle mixture. Place a second crêpe on top. Cover with half of the spinach. Then place the third crêpe on top and spread the rest of the spinach on top. Cover with the fourth crêpe and spread the cream cheese mixed with olive oil, a little lemon juice, salt and pepper. Bake this tart for 6 min. i

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