Crespelle with cream of porcini mushrooms

Preparation time: 60 minutes

Ingredients

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

To complete:

2 packs of Ghiotto Galfrè Porcini Mushroom Cream
1 package of Ghiotto Galfrè Trifoliated Porcini Mushrooms
200 toma or fontina cheese, diced

Preparation

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.