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    Crêpes al Funghi

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    Crêpes al Funghi

    (Mushroom pancakes)

    • Vegetarian
    • Preparation time: 50 minutes
    • Cooking time: 15 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • Crêpes
    • 50g unsalted butter, melted
    • 90g Italian '00' flour
    • 150ml whole milk
    • 2 large eggs, beaten
    • 50g unsalted butter
    • 2 shallots, diced
    • 2-3 tsp chopped rosemary
    • 1 clove garlic, finely chopped
    • 400g large flat mushrooms, wiped and sliced
    • 120g mixed wild mushrooms
    • 230g plait buffalo Mozzarella, diced
    • 100g freshly grated Parmesan, plus extra for sprinkling
    • 250g Ricotta
    • 2 tbsp chopped flatleaf parsley
    • Salt
    • Freshly ground black pepper


    1. Melt the butter in a large frying pan over a medium heat. Add the shallots, rosemary, garlic and all the mushrooms. Sauté for about 15 minutes, stirring regularly, until tender and golden. Mix the cheeses and parsley in a bowl. Incorporate the cooked mushrooms, season to taste and set aside.
    2. Preheat the oven to 180˚C/gas mark 4 and butter a large baking dish.
    3. Mix the flour and milk for the crêpes in a bowl. Add the eggs and a pinch of salt and whisk. Pass through a sieve. Brush a large frying pan with melted butter and set over a medium heat. Pour a small ladleful of the batter (about 1/6) in the pan and swirl to make a thin pancake. Cook for 1-2 minutes each side then remove and set aside. Repeat, to make 6 pancakes.
    4. Put a spoonful of the mushroom mixture in the centre of each pancake. Fold up the ends, then fold over the two edges to make a parcel. Place in the baking dish. Brush with any remaining melted butter. Sprinkle with Parmesan to taste. Bake for 10-15 minutes. Serve immediately.

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