Crespelle alla montanara - The recipe

Preparation for the Crêpes:

1. 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.
2. Allow the mixture to cook evenly for about 10 secs, then turn it over, using a spatula and allow it to cook for a further 10 secs, then remove and allow to cool.
3. Repeat until the batter is completely finished.

Preparation for the filling:

1. Melt the butter in a pan together with the oil, add the peeled garlic clove and fry it for 2-3 mins 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 mins, add the chopped parsley and let cool.
2. 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 4 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.
3. 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.
4. Bake at 160 °C for 20 mins.