Crespelle

November 05, 2013

Italian crepes recipe

250 ml. whole milk,
150 gr. flour,
2 large eggs,
1 pinch salt and sugar,
vegetable oil.
For the filling:
200gr. quartered mushrooms,
500 ml. table cream,
1 tablespoon flour,
40 gr. butter,
100 gr. grated Parmigiano Regiano or Grana di Padano cheese.

Put the ingredients for the crepes in a mixing bowl and blend with a stick blender until the batter is smooth. Grease slightly a non-stick pan (cast iron is healthier) and apply the batter. Flip the crepe when one side is light brown. Make 8 thin crepes.

Nutritions

Calories
1688

Sodium
4481mg
186% DV

Fat
46g
71% DV

Protein
126g
253% DV

Carbs
180g
61% DV

Fiber
14g
57% DV