Crepes with mushrooms and Bacon

These crepes you can prepare before, and bake at the last moment.

ingredients for crepes

4 eggs

250 gr. of flour

500 gr. of milk

1 teaspoon sugar

1 pinch of salt

20 gr. butter or oil

You can prepare the pancakes in the thermomix, blending all ingredients 4 speed for 10 seconds, or even by hand, slamming eggs with flour pinch of salt and sugar, and add the milk and melted butter (or oil) little by little so as not to form lumps.It should be kept in the fridge for half an hour before proceeding to cook the crepes in a pan.

Ingredients for the filling

2 Pats small philadelpia or 250 g. with ricotta

300 gr. of mushrooms

some dried porcini mushrooms, soaked in water and squeezed dry (optional but recommended)

200 gr. Bacon cut into thin slices and then into strips

olive oil

a little garlic and parsley

salt and pepper to cook mushrooms

grana padano cheese to taste

ingredients for the sauce

500 gr. of milk

75 gr. of flour

30 gr. of butter

1/2 teaspoon salt

1 pinch of nutmeg

Preparation

While the mixture of crepes rest in refrigerator, prepare the filling by cooking the mushrooms, cut into thin slices in a large skillet with olive oil and a piece of garlic. At the end add salt and pepper and add the parsley. Soften In a bowl with a fork the ricotta or cream by combining grated grana Philadelpia, speck, mushrooms following and a bit of bechamel sauce prepared in the Thermomix (by placing all ingredients into the jug for 7 minutes at 90° 4 speed) or by hand on the stove first, boil the milk and adding it to the butter and flour that have amalgamated on gasin another pan, cooking, salting and seasoning with nutmeg.

At this point we can cook the crepes in a non-stick frying pan and when they are all farciamo ready with the stuffing, triangle or shutting them down as we like. Place them on a baking sheet, bechamel sauce that's foulard new will also serve for surface coat, and cook in a 200° for 15-20 min or until golden brown.