The porcini mushroom crêpes with spicy provolone cheese I’m a very satisfying recipe. A first course of the holidays creamy and tasty, to be prepared in advance and put back in the oven at lunch or dinner time.
Ingrediants
- 3 eggs
- 500 ml of milk
- 220 g of flour type 00
- butter
- 500 g of cow’s milk ricotta
- 40 g of dried porcini mushrooms
- fresh parsley
- extra virgin olive oil
- 1 clove of garlic
- salt
- pepper
- ½ glass of dry white wine
- 2 tablespoons of grated Parmesan cheese
- 300 ml of bechamel
- spicy provolone
Here is a delicious first course for the holiday menu: le porcini mushroom crêpes with spicy provolone cheese. The ingredients of the recipe are calculated for 4 people equal to 8 crêpes. The beauty of this dish is that you can prepare it in advance, so as to save time and avoid unnecessary stress.
HOW TO PREPARE: CREPES WITH PORCINI MUSHROOMS WITH SPICY PROVOLONE
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 non-stick pan with a drizzle of oil, add the mushrooms, add salt and pepper and cook. Deglaze with the white wine 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 also the sautéed mushrooms and keep
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 cling film and let it rest for 30 minutes in the refrigerator.
Grease a non-stick 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 so as to keep them warm and soft.
Then butter a baking sheet. 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.
Easy execution Preparation time 50 min Standing time 60 min Servings 4.
