Crêpes with Porcini Filling – Crespelle Ai Funghi

A delicious mushroom dish for any occasion!

For the crêpes, mix the eggs in a baking bowl. gradually add the flour, followed by the milk and mix until a dough without lumps. Season the batter with salt and season with pepper.

In a small, coated frying pan (22 cm ø), melt a little butter over medium heat. Pour in enough batter to cover the bottom of the pan very thinly, and bake for a few minutes until light yellow. Remove the crêpe and prepare all the batter in this way.

Preheat the oven to 180 degrees. For the filling, melt the butter in a saucepan. Add the milk little by little, stirring constantly until a white sauce is formed. Remove the saucepan from the heat. Add the ham, the Parmesan cheese and the mushrooms, season the mixture with salt and freshly ground pepper.

Spoon the filling into the center of the crêpes. Gather the edges of the dough over the filling and tie with a chive stem so that they open like a flower.

Place the filled crêpes on a baking sheet lined with parchment paper and bake for about 20 minutes until golden brown. Arrange on a platter and serve hot.

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