60 g provola
cheese 30 g grated cheese
to season the crepes
150 g béchamel sauce
30 g grated cheese
PREPARATION
1-Put the eggs, milk and melted butter in a bowl and mix with a whisk until you have a smooth mixture.
2-Add the flour, a little at a time, and mix well to avoid lumps forming.
3-Once the batter is ready, cover with cling film and let it rest for 30 minutes at room temperature.
4-Melt a little butter in a pan and add a ladle of batter. Cook over medium heat for two minutes per side.
5-We gradually place the ready crepes on a plate and proceed with cooking the others.
6-Heat the olive oil in a pan, add the garlic and add the mushrooms and parsley. Mix and cook for about 10 minutes, then at the end of cooking add salt and pepper.
7-Add the béchamel sauce (150 ml) and mix well.
8-Assemble the crepes: place two spoonfuls of mushrooms and béchamel in the center, add a few pieces of provola and a sprinkling of grated cheese.
9-We fold the side edges and then roll them up, so as to close the filling inside. We proceed in the same way for all the crepes.
10-Put a little béchamel on the bottom of a baking dish and place the crepes on top without overlapping them.
11-Add a little more béchamel on top and spread it out well.
12-Finish with a little grated cheese and bake and cook the crepes in a static oven preheated to 180 °C for 20 minutes, or in a fan oven at 170 °C for the same time.
13-Once ready, let them cool for a few minutes and then enjoy our baked crepes while they are still hot and stringy!
Yumminess! 6 years later, this is still a favorite! I always get asked to make this
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