EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
These fresh mushroom crêpes with spicy provolone cheese are a very satisfying vegetarian recipe. A creamy and tasty first course for the holidays, to be prepared in advance and baked again at lunch or dinner time.
FRESH MUSHROOM CREPES WITH SPICY PROVOLONE CHEESE
Ingredients for 4 people: 3 eggs – 500 ml milk – 220 g flour type 00 – butter – 500 g cow’s milk ricotta – 40 g dried fresh mushrooms – fresh parsley – extra virgin olive oil – 1 clove of garlic – salt – pepper – ½ glass of dry white wine (or apple vinegar) – 2 tablespoons of Parmesan cheese – 300 ml of bechamel – spicy provolone (if you have difficulties in finding this typical Italian cheese, you can replace it with any other cheese that melts easily and that is, possibly, spicy)
Prepare the filling: soak the mushrooms in warm water for about 30 minutes.
Drain and squeeze them gently and then chop them with a knife. Keep aside.
Brown the garlic in a pan with a drizzle of oil, add the mushrooms, add salt and pepper and cook.
Deglaze with the white wine (or apple cider vinegar) and sprinkle with chopped parsley.
Turn off the heat and set aside. Collect the well-drained ricotta in a bowl and mix it with the grated Parmesan cheese and a pinch of salt. Incorporate the sautéed mushrooms and set aside. At this point, prepare the crêpes: collect the eggs in a large bowl, beat them by adding salt and milk slowly.
Continue by adding the sifted flour and mixing with a whisk. Cover the mixture with film and let it rest for 30 minutes in the refrigerator. Grease a pan with a thin layer of butter and put it on the stove. Pour in a ladle of dough and distribute it over the entire surface of the pan. Cook the crepe on both sides and continue like this until all the batter is used up. As they are ready, stack the crêpes on top of each other in order to keep them warm and soft. Then butter an oven dish.
Take one crepe at a time and sprinkle half of it with a generous layer of ricotta and mushroom cream. Close each crepe in half.
Arrange them in the pan, one next to the other. Cover them with a generous amount of béchamel and some grated spicy provolone, brown them in a preheated static oven at 200 ° C for about 15 minutes.
Remove from the oven and serve.
Enjoy your meal!