Mushroom Crepes with Vegetarian Sauce

Ingredients

• 0.5 cup corn canned
• 1 tbsp chives chopped
• 0.5 cup optional: dill chopped
• 2  eggs 
• 2  garlic clove mashed
• 1 tsp garlic powder 
• 0.5 tsp ground coriander 
• 0.3 tsp pepper 
• 0.5 cup cream sour low fat
• 300 g mushrooms 
• 300 g mushrooms 
• 8 servings cooking oil for frying
• 1  onion chopped
• 0.5 cup parsley chopped
• 1 pinch sea salt 
• 8 servings sea salt to taste
• 1 tsp paprika sweet
• 250 ml water 
• 0.5 cup wine 
• 200 g flour whole wheat

Equipment

• food processor
• frying pan
• sauce pan
• whisk
• blender

Directions

1. Whisk the eggs.
2. Add the water and mix well (you can also use a hand-held mixer).
3. Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
4. Heat some oil in a frying pan over medium-high heat. Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.
5. Add the mushrooms and wine in your food processor. Blend until you get a thick paste.
6. Heat some 1 tbsp oil in a large saucepan.
7. Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.
8. Add spices.Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.
9. Mix last four ingredients and pour sauce over the vegetarian mushroom crepes.