Mushroom crepes
Instructions
Clean the mushrooms with a damp cloth.
Cut them into thin slices and, on low heat, let them dry in a pan with a knob of butter.
Half-cooked add the parsley, salted with moderation and sprayed with the brandy.
Let it evaporate.
On every cracks spread a spoonful of bechamel sauce and mushrooms, above a scroll.
Place the crepes in a buttered baking dish, velatele with the remaining bechamel sauce, sprinkle grated cheese and butter flakes.
Put in a preheated oven at 200 degrees for about 10-15 minutes
