Ingredients for about 6 crepes:
- 250 g of milk
- 125 g of flour
- 2 eggs
- 20 g of melted butter
- 2 tablespoons of grated Parmesan cheese
- 1 pinch of salt and pepper
For the filling:
- 1 pack of Sipo stuffed mushrooms
- 50g of diced ham
- 6 slices of smoked scamorza cheese
- some chive strands
Beat all the crepe ingredients in a bowl with an electric whisk or in a stand mixer until the mixture is smooth, homogeneous and without lumps.
Place the mixture in the fridge for about an hour.
After this hour, mix with a hand whisk.
Heat a non-stick crepe pan and pour about a ladle of mixture for each crepe, widening it by moving the pan with circular motions. Each crepe should have a 16 cm diameter.
Once cooked on one side, flip the crepe and let it brown on the other side. Remove the crepe gently with a spatula and place on a plate to cool. Repeat with the remaining mixture.
Line a baking pan with a sheet of parchment paper, place the stuffed mushrooms and add the diced ham. Season with a little oil, a pinch of salt and pepper and bake in a preheated oven at 180 ° C for 15 minutes.
When the mushrooms are almost cooked, remove from oven and let cool.
Take a crepe, put a slice of smoked scamorza and a mushroom in the center. Close the crepe to create a bundle and close with a chive strand and a toothpick if needed.
Bake for 5 minutes in a preheated oven and serve.
Recipe created by Manuela Bonci