Gratinated crêpes with mushrooms and ham

Ingredients

For 1 serving

• All-purpose flour35 g
• Eggs1
• Skim milk180 ml
• Button mushrooms200 g
• Cooked ham50 g
• Grana Padano15 g
• Extra virgin olive oil2 teaspoons
• Parsley4 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – November

Method

1. In a bowl whisk the flour, the egg, about two thirds of the skimmed milk and a pinch of salt until the batter is smooth.
2. Grease a non-stick pan of about 20 cm with a drizzle of oil and heat it over medium heat; pour in half the batter, swirl the pan to spread it thinly and cook for 1 minute per side, until spotted golden. Repeat with the rest.
3. Preheat a conventional oven to 200 °C. Clean the button mushrooms with a damp cloth, trim the earthy base of the stalks and slice them.
4. Heat the remaining oil in the pan over medium-high heat and sauté the mushrooms with a pinch of salt for 8 minutes, until they have released their water and are golden; off the heat stir in the chopped parsley and the ham cut into strips.
5. Fill the crêpes with the mushrooms, fold them into quarters and lay them in a small baking dish.
6. Pour over the remaining milk, sprinkle with grated Grana Padano and bake for 15 minutes, until golden on top.