Corn crepes with mushroom mousse

00580 CORN CREPES with MUSHROOM MOUSSE INGREDIENTS for 4 PEOPLE For the crepes: 130 g of corn grits, 2 eggs, 2 tablespoons of corn oil, 1/2 teaspoon nutmeg, 1/2 teaspoon of ground pepper, salt.

For the garnish: 2 onions, 200 g of mushrooms, 4 cherry tomatoes, a tablespoon of olive oil, 1 tablespoon chopped chervil, salt, pepper.

Prepare the crepes: pour the corn flour in a bowl, add the eggs, oil, nutmeg, pepper and a teaspoon of salt.

Stir, and then, continuing to stir, add 25 cl of water: the dough should be smooth and homogeneous enough.

Cover and let stand for one hour at room temperature.

Peel and slice the onions; keep aside 4 mushrooms, cleaned and sliced.

In a saucepan, soften the chopped onions for 5 minutes over medium heat, without ceasing to stir, then add the chopped mushrooms and continue cooking for 5 minutes over high heat.

Let cool, then pour the contents of the pan into a blender and chop everything.

Add salt, pepper and keep aside the mixture.

Clean the mushrooms held aside and cut them into rings; rinse, dry and cut into 4 cherry tomatoes.

Oiled a pan, pour in a tbsp of batter for crepes and Brown 2 minutes per side over medium heat.

Repeat the operation until the dough and place the crepes are ready on a greased baking sheet with oil.

Pass the pancakes in the oven for 10 minutes: must be slightly crunchy.

Posatele in guarnitele, dishes with mashed mushrooms and sprinkle all around with tomatoes and mushrooms.

Serve immediately decorated with chopped Chervil.