recipes
Crepes fagottini with mushrooms
2023-03-09
Ingredients
- 250mls milk
- 2 eggs
- 100g flour
- 50g melted butter
- ¼ tsp Grated nutmeg
- 200g chopped mushrooms
- 1 garlic clove
- 1 finely chopped leek, reserve green part
- 100g Smoked cheddar cheese
- 50g Grated Parmesan cheese
- Handful crushed walnuts
- Finely chopped parsley
- Ready prepared bechamel sauce (Sterligarda)
- Tomato sauce
- Cherry tomatoes
- Olive oil
- Salt and pepper
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Method
Cut the green part of the leek lengthwise to obtain a long strip. Blanch in boiling water, refresh under cold water. Set aside.
Finely chop the mushrooms, start cooking in hot olive oil together with the garlic and leek, season with salt and pepper. Transfer into a strainer allowing to drain excess water.
Prepare the crepes,
Whisk the eggs and flour together with a pinch of salt. Whisk in the milk and melted butter, finish with the nutmeg. Cook the pancakes to your desired size.
For the filling; mix the mushrooms together with the cheeses, parsley and walnuts. Bind with enough bechamel sauce into a thick filling.
Place a spoonful of filling in the centre of a pancake. Pinch edges to the centre and thigh with a piece of leek string. Place onto a baking tray.
Drizzle with olive oil and bake for 10 minutes till pan cake starts to crispen slightly.
Serve with stuffed crepes with tomato sauce and cherry tomatoes
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