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:

Crepe preparation:

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

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