Ingredients:

• 1 clove of garlic finely minced
• 2 spoons of butter
• 1/4 of onion filleted
• 2 cups of sliced ​​mushrooms
• 2 pinches of salt
• 1 pinch of pepper
• 1/2 cup Eva® Parmesan dressing
• 1 cup of Mini Romaine Eva® Lettuce
• 1/2 cup of grated Parmesan cheese
• 2 pieces of onion chambray sliced
• 1 1/2 cups of milk
• 1 cup of flour
• 2 pieces of egg
• 1/2 teaspoon salt
• 1 more tablespoon of oil to make each crepe

Preparation:

1.Blend all the ingredients of the crepe dough until you have a homogeneous mixture. Reserve.

2.In a pan, cook the onion with butter until transparent. Add the garlic and mushrooms, cook 5 minutes and season. Reserve.

3.In a skillet over low heat, heat a little oil and add a little of the crepe mixture, spread and cook for a minute on each side. Repeat until all the crepes are formed.

4.Place a tablespoon of Parmesan dressing on each crepe, a little mushrooms, lettuce leaves and close.

5.Finish with grated Parmesan cheese and chambray slices.

6. Serve.