Mushroom crepes

What could be better than a fabulous first course of crepes? Crepes are an opportunity to go to town with flavours: they are a complete meal in themselves and can be filled in a thousand different ways. Today we are making crepes with mushrooms, excellent both as a starter or as a meal in themselves. They are ideal to eat at any time of the year and are perfect with a lovely glass of red wine. They are also just right for special occasions, as part of a dinner or lunch party: a guaranteed success for all, young or old! Make a good dishful of them covered with plenty of béchamel sauce: they will disappear in no time! Crepes with mushrooms are easy to make: just pay close attention to our recipe with the help of the photo-gallery, and they be even easier to make.

Make the crepes with 2 eggs, 150g of flour, 250 ml milk and a pinch of salt. Clean and slice the mushrooms, then sauté in a pan for a few minutes, season with salt and add a little chopped parsley. Make a béchamel sauce with 900 ml of milk, 50g of butter and 50g of flour, salt and pepper. When everything is ready, place three tablespoons of béchamel in the centre of each crepe, then a spoonful of mushrooms, add another spoonful of sauce and roll up the crepe. Lay them next to each other in a baking tray and, when the tray is full, pour béchamel over the surface and finish with a sprinkling of Parmesan cheese. Put them the oven under the grill for a few minutes until it the surface becomes crispy. Serve with a few mushrooms scattered over the top and to one side on the plate.