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Preparation for the Crêpes:
Put the flour in a bowl and pour in the milk, taking care to mix well, then add the eggs and the previously melted butter. Heat a 18 to 20 cm nonstick sauté pan, grease it well with a napkin soaked in a little oil. Pour enough of the mixture to cover the pan.
Allow the mixture to cook evenly for about 10 seconds then turn it over, using a spatula and allow it to cook for a further 10 seconds, then remove and allow to cool.
Repeat until the batter is completely finished.
Preparation for the filling:
Melt the butter in a pan together with the oil, add the peeled garlic clove and fry it for 2-3 minutes taking care not to burn it, then remove the garlic and add the porcini mushrooms, previously cleaned and cut into strips. Cook the mushrooms, turning often, for 5-7 minutes, add the chopped parsley and let cool.
Now lay the crepes out on a flat surface and place in the centre a spoonful of porcini mushrooms and the mountain cheese cut into strips, then fold the crepe four times. Repeat the process with all 8 crêpes, taking care to divide it in equal parts for all the crêpes both the porcini and the mountain cheese.
Place the crespelle in a baking or oven dish lightly moistened on the bottom with liquid cream, then pour a little of it over the crespelle and sprinkle with the 100 g of cheese.
Bake at 160 °C for 20 minutes.
A recipe by Roberto d'Angelo, Executive Chef at the Alpe Foppa restaurant.
Features
- TYPICAL PRODUCTS Cheese , Specialties
