Mushroom Crepes

Method

1. Prepare the crepe batter: in a bowl, whisk eggs, milk, melted butter, flour, and a pinch of salt until smooth. Let the batter rest for about 30 minutes (cover and refrigerate if warm, otherwise leave covered at room temperature).
2. Meanwhile, slice the mushrooms (champignons and pleurotus).
3. In a pan, heat a drizzle of olive oil with a clove of garlic. Add the sliced mushrooms and a bit of parsley. Cover and cook over low heat without adding salt.
4. Once the mushrooms are cooked, remove the garlic clove and season with salt.
5. Cook the crepes: lightly butter a crepe pan, pour a ladle of batter, and cook until golden on both sides.
6. Cut the Emmental cheese into small cubes.
7. Let the mushrooms cool slightly.
8. Butter a baking dish.
9. Fill the crepes: place a portion of mushrooms and some Emmental cubes on one half of each crepe, fold, and place in the baking dish.
10. Top with remaining Emmental cubes, grated Parmesan, and a few flakes of butter.
11. Bake in a static oven at 200°C for about 20 minutes. If desired, finish under the grill for a crispy top.
12. Remove from oven, brush with melted butter and sprinkle with extra Parmesan if desired. Serve hot.