“”
Ingredients for the crepes:
- 400g milk;
- 200g all-purpose flour (farina 00);
- 2 eggs;
- a drizzle of olive oil;
- salt.
Ingredients for the filling:
- 300g button mushrooms;
- mozzarella, as needed;
- speck (smoked ham), as needed;
- half an onion;
- white wine for deglazing, as needed;
- parsley, as needed.
For breading:
- beaten eggs;
- breadcrumbs;
- all-purpose flour (farina 00).
Procedure:
Start preparing the mushroom crepes by removing the outer part of the mushrooms and slicing them (1). Pour them into a pan with half a chopped onion and some olive oil, and sauté for a few minutes. Add grated parsley (2) and diced pancetta, then sauté further. Finally, deglaze with white wine and let it simmer for a few minutes. Turn off the heat and set aside (3.).
Prepare the crepes: In a bowl, pour the milk and eggs and whisk by hand (4.). Also, add the flour (5), a drizzle of olive oil, and some salt, then whisk again by hand (5). Pour a ladle of batter into the pan (previously buttered), flip it as soon as it darkens (6.). Place each crepe on a plate and arrange the previously cooked mushrooms and mozzarella in the center (7.). Fold each crepe into a roll (8.), sealing the edges well.
Coat each roll first in flour (9). Then dip them in beaten egg (10) and breadcrumbs (11). Place them in a baking dish (12), drizzle the surface with oil, and bake at 180°C for 25 minutes. After baking, remove from the oven and serve while still stringy. Enjoy your meal.”