60 g provola cheese
30 g grated cheese
to season the crêpes
150 g béchamel sauce
30 g grated cheese
PREPARATION
1-Put the eggs, milk and melted butter in a bowl and mix with a whisk until smooth.
2-Add the flour little by little and mix well to avoid lumps.
3-When the dough is ready, cover with cling film and leave to rest at room temperature for 30 minutes.
4-Melt a little butter in a pan and add a ladle of dough. Fry over medium heat for two minutes on each side.
5-We place the finished crêpes one by one on a plate and fry the others.
6-Heat the olive oil in a pan, add the garlic and mushrooms and parsley. Mix and fry for about 10 minutes, then add salt and pepper at the end of cooking.
7-Add the béchamel sauce (150 ml) and mix well.
8-Assemble the crêpes: put two spoonfuls of mushrooms and béchamel in the center, add a few pieces of provola and a pinch of grated cheese.
9-We fold the side edges and then roll them up to seal the filling inside. We follow the same procedure for all the crêpes.
10-Put a little béchamel on the bottom of a baking dish and place the crêpes on top without overlapping them.
11-Put a little more béchamel on top and spread it well.
12-Finally, sprinkle the crêpes with a little grated cheese and bake and cook them for 20 minutes in a static oven preheated to 180 °C or for the same time in a convection oven at 170 °C.
13-When they are ready, let them cool for a few minutes and then enjoy our baked crêpes while they are still hot and fibrous!
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