Crêpes with champignon mushrooms and pecorino cheese

chef

Leonardo Pellacani

Serve 6

In a bowl mix the crêpes with the water following the instruction on the package. In a pot melt 80 g. of butter and mix in the flour; add the hot milk a little at a time and bring to a boil. Season with a pinch of salt and grated nutmeg, then add the pecorino sauce .Fill the center of each crêpes with a little béchamel sauce, the champignons mushrooms, the diced fontina and a slice of ham. Close them to obtain a triangular shape and transferr them into a baking dish. Drop few tufts of butter on the crêpes and sprinkle with grated parmigiano. Bake at 180˚C for twenty minutes. Transfer the crêpes to the plates and garnish with a drizzle of warm pecorino  cheese sauce.

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.