Crepes with tomato and mushrooms
Instructions
In a Pan fry in moderate heat sliced half an onion and a clove of garlic with two tablespoons of olive oil, moderate heat for 3-4 minutes.
Add the chopped tomatoes, a pinch of salt and ground pepper, wet with white wine and let it evaporate over a medium heat.
When the wine is consumed, the sauce scented with bay leaf and basil and simmer at low heat for 15 minutes, stirring occasionally with a wooden spoon.
At the end, add the chopped parsley and remove from heat.
Peel the mushrooms, wipe them with a damp cloth to remove any dirt and cut them into small pieces.
Fry them in a pan with the rest of the oil, the sausage, which was also cut into pieces, and the remaining onion and garlic, minced, moderate heat for 5 minutes.
Sprinkle the mixture with salt and freshly ground pepper, add the diced ham and cook over moderate heat for about 10 minutes, or until mushrooms are tender.
In a bowl place the flour, eggs, milk, a few tablespoons of water and a pinch of salt, then beat with a whisk until you have formed a soft and homogeneous batter.
Pour a couple of tablespoons in a pan greased with butter and thicken to moderate flame.
When it is browned, turn the crepe and cook the other side.
Remove the crepe from the Pan and proceed in the same way until the batter, anointing every time the container with a butter.
The stuffed crepes with mushroom mixture, roll them up and allineatele in a buttered baking dish, then cover with the tomato sauce and grill them in the oven (200 degrees) for 10 minutes.
Serve immediately.
