Crepes with noodles

03588 CRESPELLE with 8 PEOPLE INGREDIENTS NOODLES 100 g flour, 2uova, 2, 5 dl milk, 2 tablespoons of peanut oil, 360 g of egg noodles, butter 90 g, 20 g of dried porcini mushrooms, 200 g of cream, 80 g of grated Parmesan cheese, salt and pepper.

Preparation: 15 minutes cooking time: 25 minutes Rposo: 30 minutes 20 minutes soaking: Calories per serving: 465 PROCEDURE Mix flour and eggs, mixing with a fork, add the milk, salt, stirring constantly so as not to form lumps.

Let stand 30 minutes batter out of the fridge.

Heat over medium heat a small frying pan by pancakes (20 cm in diameter, bottom edge), brush the bottom out of the fire, with a thin layer of oil; pour in a tbsp of batter and evenly on the bottom spargetela, put the pan on the heat and lower the flame, Cook the crepe on the one hand and on the other and continue until the exhaustion of the batter.

Soak the mushrooms in half a glass of water, then strizzateli and cut them to pieces.

Melt the butter in a frying pan, saucepan, heat the mushrooms and season with salt and pepper.

Bring to a boil a pot with three litres of salted water and cook the pasta al dente.

When cooked, drain and pour into the pan with the butter and mushrooms, mix them with care.

Roll the crepes on the countertop, place on each crêpe an abundant forkful of noodles, roll the crepes and posatele in a buttered baking dish.

In a bowl mix the grain with the cream, pour over crepes and put in the oven already warm (180°) for twenty minutes to grill.

Serve immediately.