Ingredients for 4 people:
FOR THE CREPES:
- 6 spoon oat flour
- 1 glass oat beverage
- 1 spoon extra virgin olive oil
- Whole salt (as needed)
- 1 pinch of natural yest
FOR THE CONDIMENT:
FOR THE CONDIMENT: Wash and peel the champignon mushrooms, then cut into cubes. Chop the leek. Meanwhile, pre-heat the oil with the garlic clove in a non-sticking frying pan and add the mushrooms and the leek. Cook for some minutes over medium-high heat, stirring delicately to avoid the mushrooms to break while cooking.
FOR THE CREPES: In a bowl mix flour, oat beverage, natural yest, oil and salt. Mix continuously to avoid lumps. Leave the batter to rest for about 15 minutes. Cook the crepes in a non-sticking frying pan, greasing it with a drizzle of oil before each crepe. When the batter is finished, put aside the crepes and prepare the béchamel.
Add the mushrooms to the béchamel and fill the crepes.
Pour in a baking pan one layer of béchamel and the filled crepes, then a few others spoons of béchamel and a sprinkling of veg parmesan. Cook in the oven at 180° for about 15 minutes. Use the grill setting during the last minutes of cooking to give an extra crispy taste to the crepes.
Recipe created by chef Carla Casali