Crepes with cheese and mushrooms
Instructions
Clean the mushrooms by wiping them with a damp cloth to remove all traces of mould, then cut them into thin slices and fry them in a pan with 30 g of butter and a pinch of salt, moderate heat for 10-12 minutes.
At the end let cool mushrooms, then chop finely with the Crescent.
Pass through a sieve the ricotta and the Roquefort and collect the proceeds into a bowl.
Add the eggs, 60 g Parmesan cheese, one tablespoon of basil, parsley and one one of chives and mushrooms.
Season with salt, a ground pepper and a rub of nutmeg and stir with a wooden spoon until mixture is smooth and homogeneous.
Put the bowl in the refrigerator and let it sit for an hour.
Spent the time indicated, the crepes stuffed with the cheese mixture and mushrooms, then roll them up and place, next to each other, in a baking dish greased with 20 g of butter.
Cook the crepes in a preheated oven (200 degrees) for about 10 minutes, then sprinkle them with grated Gouda and the rest of the parmesan and bake them in the oven at 250 degrees for 2-3 minutes.
While the crepes Cook peeled tomatoes, give them the seeds and pulp into cubes riducetene.
Let them FRY in a saucepan with the rest of the butter, fresh focus for 4-5 minutes, then sprinkle them with salt, a ground pepper and chopped herbs.
Remove the crepes from the oven, put the diced tomatoes, hot and well served.
Ingredients and dosing for 4 persons
- 8 crepes (see crepes with mushrooms and herbs)
- 100 g of ricotta
- 100 g of roquefort cheese
- 80 g of parmigiano-reggiano
- 2 eggs
- 100 g of cultivated mushrooms
- 1 1/2 tablespoon of chopped basil
- 1 1/2 tablespoon of chopped parsley
- 1 1/2 tablespoon of chopped chives
- Salt
- Pepper
- 1 rub of nutmeg
- 80 g of butter
- 60 g of grated gouda cheese
- 2 tomatoes