Mushroom Crêpes

Instructions

• 1 Melt 40 g of butter and let it cool slightly. In a bowl, beat the eggs, add 500 ml of milk, a pinch of salt, and whisk. Sift in 250 g of flour and mix well to avoid lumps. Add the melted butter and stir again. Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
• 2 Pour 250 ml of milk into a saucepan and heat gently until just below boiling. Add salt, nutmeg, and a pinch of black pepper.
• 3 In another small pan, melt 25 g of butter, then remove from the heat and stir in 25 g of sifted flour. Return to low heat and whisk until golden. Gradually pour in the hot milk, whisking constantly. Continue cooking for 5–6 minutes, stirring often, until the sauce thickens.
• 4 Clean the mushrooms, remove the stems, and slice them thinly. Sauté quickly in a pan with a small knob of butter, a pinch of salt, and black pepper. Blend about half of the mushrooms with the béchamel, a drizzle of olive oil, and the garlic clove until smooth. Adjust seasoning and set aside.
• 5 Grease a non-stick pan with the remaining butter and heat it. Pour in a ladleful of batter and quickly swirl the pan to spread it evenly. Cook for about 1 minute until lightly golden, then flip and cook the other side briefly. Repeat until all the batter is used.
• 6 Cut the Dolcesardo cheese into cubes. Heat the mushroom cream and spread a spoonful on each crêpe, adding a few cheese cubes and some of the sautéed mushrooms set aside earlier. Fold the crêpes in half, then again into quarters.