I run. I eat. I travel.

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For the dough:

150ml milk

50g whole grain flour

1 egg

salt

sparkling water

Mix flour and milk into an even paste, add the egg, salt and finish with sparkling water if the consistency is too dry. Chop the mushrooms. Put the batter into the pan and let it sit, then turn over.

 

Toppings:

cream cheese

50g truffle brie

150g blueberries

200g mushrooms

50g baby spinach

1 garlic clove

olive oil

1 lemon

black sesame, herbs, pepper

 

Heat olive oil in a pan while the crepes get finished in another, add garlic and chopped mushrooms, saute for 3-5mins and add the blueberries and spinach, a bit of lemon juice and lemon zest.

Put the crepes out, spread cream cheese thinly, top with small pieces of brie and add black sesame and a hint of freshly ground pepper. Add the veggie mix on the side and enjoy!

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