Crépes

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MASTERY Level
45 min
714 Views
 
MASTERY Level
0 People
45 min
INGREDIENTS for 0 people

For the crepes

salt

3 egg

3 Glasses of milk

3 Spoons of all-purpose flour

 

 

For the stuffing

Parmigiano Reggiano cheese

400 g Porcini Mushroom

500 g spinach

750 ml bechamel

Preparation

Prepare twenty very thin “crespelle”(crèpes). Cook the mushrooms cut into thin slivers, with oil, butter, garlic, parsley, salt and pepper. Boil the spinach and leave to gain flavor in a pan with butter, salt and pepper.

Make a very liquid béchamel (using half milk and half stock). Blend into half of it the chopped spinach and two spoonfuls of Grana cheese.

Arrange a crèpe on a plate to go in the oven, spread it with a tablespoon of green béchamel, put another crèpe on top, scatter a spoonful of mushrooms, some flakes of butter, cover with another crèpe spread with a spoonful of white béchamel and so on until all the ingredients have been used up.

Put into a hot oven for a few minutes, garnish with mushrooms and serve immediately.

First courses
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