Crespelle with cream of porcini mushrooms
Preparation time: 60 minutes
For the crespelle
- 250 g flour
- 500 ml milk
- 1 knob of butter
- 3 eggs
- salt to taste
For the béchamel
- 300 ml whole milk
- 30 g butter
- 30 g of flour
- 1 pinch of nutmeg
- salt and pepper
- 2 packs of Ghiotto Galfrè Porcini Mushroom Cream
- 1 package of Ghiotto Galfrè Trifoliated Porcini Mushrooms
- 200 toma or fontina cheese, diced
Prepare the crepe mixture. In a bowl, beat the eggs with the milk and a pinch of salt, add the flour and mix with a whisk until the mixture is smooth and without lumps. Add the melted butter and set aside.
Prepare the béchamel. Heat the milk in a small saucepan until it comes to the boil. Melt the butter in a saucepan, add the flour and stir vigorously. When the mixture is lightly browned, add the milk a little at a time, stirring constantly. Cook the béchamel for a few minutes and season with salt, pepper and nutmeg. Then incorporate the Ghiotto Galfrè Porcini Mushroom Cream.
Cook the crespelle by pouring 2-3 spoonfuls of the mixture into a lightly buttered non-stick pan and browning the crespelle on both sides. Continue until all the batter is used up, stacking the ready crepes on a plate as you go.
Stuff each crepe with a few cubes of cheese and a couple of spoonfuls of béchamel and mushroom cream, then fold them over and place them in a buttered oven dish.
Spread the Ghiotto Galfrè mushrooms with truffles on the surface and complete with the remaining béchamel and mushroom cream sauce.
Bake the crespelle in a hot oven at 180°, grill mode, for about 20 minutes or until golden brown.