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6 to
8 mushrooms
2 tbsp. butter
8 crepes, not sweet
1 cup ricotta
1 egg yolk
salt and pepper, to taste
1 cup medium white sauce
pinch of nutmeg
2 to
3 tbsp. Parmesan cheese
Preheat the oven to 375 degrees.
Saute the mushrooms in butter and set aside. Fill the crepes with generous tablespoons of ricotta which has been mixed with the egg yolk and seasoned with salt and pepper. Shape the crepes into little pouches which need to be tied with strips of crepe dough. Prepare your favorite white sauce, which will include a pinch of nutmeg, and add the mushrooms.
Place the crespelles into a buttered casserole, pour the sauce over, and sprinkle Parmesan cheese over them. Bake for 20 minutes or until golden.
8 mushrooms
2 tbsp. butter
8 crepes, not sweet
1 cup ricotta
1 egg yolk
salt and pepper, to taste
1 cup medium white sauce
pinch of nutmeg
2 to
3 tbsp. Parmesan cheese
Preheat the oven to 375 degrees.
Saute the mushrooms in butter and set aside. Fill the crepes with generous tablespoons of ricotta which has been mixed with the egg yolk and seasoned with salt and pepper. Shape the crepes into little pouches which need to be tied with strips of crepe dough. Prepare your favorite white sauce, which will include a pinch of nutmeg, and add the mushrooms.
Place the crespelles into a buttered casserole, pour the sauce over, and sprinkle Parmesan cheese over them. Bake for 20 minutes or until golden.
