Spinach and mushroom crepes
Instructions
Prepare the crepes: dilute the flour into the beaten eggs, add a pinch of salt and diluted with milk in which you did melt the butter.
Grease a non-stick frying pan and, over medium heat, prepare the crepes; It should be about 12.
Rinse the mushrooms and put them in a bowl with lukewarm water for about 15 minutes.
Melt the butter in a small frying pan, keeping a little for Buttering the Pan, saucepan, heat and icing the sliced onion and parsley; Add the dried mushrooms, tinged with the Marsala and cook for 30 minutes with the mushroom soaking water filtered.
Meanwhile, Cook spinach in salted water, drain, strizzateli, ripassateli in a pan with oil and garlic, mince and add them to the sauce of mushrooms and onion; combine half of the béchamel sauce.
Sprinkle with the mixture thus obtained the crepes, roll them up and place them in a buttered baking dish.
Cover with the rest of bechamel sauce and grated Parmesan.
Do Browning in the oven at 200 degrees.
Ingredients and dosing for 4 persons
- 450 g of frozen spinach
- 20 g of dried mushrooms
- 60 g of parmigiano
- 1 onion
- 1 dram of dry marsala wine
- 1 teaspoon of parsley
- 1 clove of garlic
- 1 walnut butter
- 3 tablespoons of olive oil
- 1 pack of béchamel sauce ready
- Salt
- For the crepes:
- 125 g of flour
- 3 eggs
- 15 cl of milk
- 1 walnut butter