SERVES 4 TOTAL TIME 1 hour DIFFICULTY not too tricky
INGREDIENTS
500 gr mushrooms
3 tbsp. extra virgin olive oil
2 garlic cloves, peeled
1 sprig of fresh parsley
50 gr Parmesan cheese
for the crepes:
500 ml whole fat milk
200 gr flour
30 gr unsalted butter + some for frying pan
5 gr Salt
for the bechamel:
500 ml whole milk
40 gr flour
40 gr unsalted butter
a few scraping of nutmeg
salt
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Start preparing the mushrooms. Scrap the dirt off the bottom of the stem.
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Next, separate the head from the stem using a sharp knife. Proceed to dust off excess dirty with a firm brush, then quickly rinse under cold running water and dry them.
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Slice or cut them.
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Heat 3 tablespoons of extra virgin olive oil in a saucepan over a medium heat and fry the garlic cloves until golden.
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Reduce the heat and tip in the mushrooms, season with salt.
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Stir into the finely chopped parsley and continue cooking for about 10 minutes. Put aside.
DIRECTIONS FOR THE CREPES:
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First of all, melt the butter and put it aside.
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Now, take another bowl and mix the flour, salt and eggs using an electric hand mixer.
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Add little by littke the milk. Pour into the melted butter (it shouldn’t be too hot though) whisking continuously until the batter is smooth.
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Cover it and put it in the refrigerator for almost 30 minutes.
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After the time has passed, remove it from the fridge and stir for a few second before using.
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Melt some butter in a little cup (this will be used to butter the pan) and put aside.
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Heat a non-stick pan, measuring 20 cm diameter, over medium heat. Use the butter from before to butter up the pan with a basting brush (if you don’t have any brush you can put some butter directly in the pan) and pour a little ladle of batter into the center of the pan. Immediately pick up the pan and tilt it so that the batter covers the diameter of the pan.
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Cook for a few seconds until the crepes become golden.
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Flip the crepe to the other side using a spatula and cook.
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Slide on a plate.
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Repeat with the remaining batter, coating the pan with butter every time. Stock them on top of each other.
DIRECTIONS FOR BECHAMEL SAUCE:
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In a saucepan melt the butter over low heat. Once melted, set away from the heat, and whisk the flour.
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Put over the heat, stirring some seconds, until it becomes smooth.
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Gradually pour into the milk, stirring constantly. Season with salt and a few scrapings of nutmeg.
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Cook for 5 minutes over a low heat.
HOW TO DIAL THE DISH
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Grease a baking dish and preheat the oven to 170 C.
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Fill each crepe with bechamel and mushrooms. Spoon a third of béchamel into the bottom of the baking dish, then follow with the crepes (placed seam side) and the remaining béchamel.
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Cover with mushrooms spears, a sprinkle of grated Parmesan cheese and some butter curls.
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Bake in the preheated oven for 15 min and 5 min under the grill, making sure it doesn’t burn. Leave a few minutes to cool and serve.
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