Crepes with mushrooms and herbs
Instructions
Clean and wash the herbs, then let them boil in a saucepan with a glass of water and a pinch of salt for about 20 minutes.
After drain, strizzatele well, chop coarsely and let them FRY in a pan with a knob of butter, diced ham, salt and a ground pepper, moderate heat for 4-5 minutes.
Peel the mushrooms, slice them and let them FRY in another pan with a knob of butter, salt and pepper for about 15 minutes to fire.
When cooked, add the cream, let thicken for a few minutes, then remove from heat.
Place in a terrinetta the eggs, flour, a pinch of salt and the milk and mix with a whisk until mixture is smooth and homogeneous.
Pour some tablespoons lightly in a pan greased with butter and cook the pancakes on both sides to moderate heat until slightly Golden.
Continue in the same way until the batter.
Every crepe stuffed with a little of the mixture with herbs, then roll them up and place next to each other in a warm serving dish.
Sprinkle them with the mushrooms and their hot sauce, and serve.
