For the crepes
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
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.