Mushroom crepes (Crespelle ai funghi)

ingredients for 6/8 people 100 g flour, 3 eggs, 1 cup of milk, 300 g of Gold Star margarine, salt for the filling 300 g cheese, 200 g mushrooms, 2 cloves of garlic, 1 tablespoon parsley 40 g margarine, Star Gold, 1/2 glass of dry white wine, salt For the sauce 50 g margarine Star Gold, 30 g of flour, 1/2 liter of milk, 50 g grated Gruyère, salt and pepper. Preparation In a bowl mix the eggs with the flour, then diluted with milk.

Beat for a few minutes, then add the melted margarine and a pinch of salt; beat well and let stand for at least 30 minutes.

With this pastel made the crepes using a pan of about 18 cm in diameter, continuously wiping with paper pad soaked with margarine.

Prepare the filling: clean the mushrooms and thinly slice them up.

Fry the garlic in margarine before it browned, add the mushrooms, stir well, then wet with wine.

Add salt and cook covered saucepan for about 10 minutes.

When cooked add the parsley.

Mix the ricotta with a fork adding cooking mushrooms, when soft add the mushrooms.

Season with salt. Take a crepe at a time and spalmatela of filling, then bend it into four parts as a napkin.

Repeat the operation with the other.

In a saucepan melt margarine Add flour stirring vigorously, then diluted with milk.

Cook stirring, until the sauce the right consistency, will retire from the heat and add the cheese.

Season with salt and add a handful of pepper.

Spread a thin layer of bechamel sauce on the bottom of the baking dish and into this download the crepes slightly, then cover with the sauce.

Put in the oven already warm (200°) and cook for about 15 minutes.