Burgundy-style crespelle

Ingredients for 3 servings:

• 100 g flour
• 1 egg(s)
• 500 ml milk
• 1 pinch of salt
• 2 tbsp olive oil for baking
• 500 g mushrooms, fresh
• 1 shallot(s)
• 1 bunch parsley, chopped
• 70 g Gruyère, diced
• 2 tbsp olive oil
• 40 g butter
• 2 tbsp Gruyère, grated
• Butter for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Crespelle di Borgogna

First, make the crespelle (pancakes) from egg, salt, flour, and milk. Mix together the egg, salt, and flour. Slowly add the milk until a thick batter forms. Let it rest in a cool place for one hour. Heat a pan, brush lightly with olive oil, and pour in a small amount of batter. Rotate the pan until a thin film forms on the bottom of the pan. Cook on both sides. Stack the pancakes on plates. Dice the cheese (or Emmental if you like). Chop the shallot and parsley. Thinly slice the mushrooms. Sauté the shallot in olive oil and fry for 3-4 minutes over high heat, stirring occasionally. Season with salt and pepper. Remove the pan from the heat, pour the contents into a bowl, and let it cool slightly. Stir in the cheese cubes and parsley, and place a tablespoon of the filling in the center of each pancake. Fold the crespelle over the center. Melt the butter in a pan. Brush an ovenproof dish with melted butter. Place the crespelle close together and brush with the remaining butter. Bake in a preheated oven to 200°C for about 10 minutes, then sprinkle with grated cheese and briefly bake again before serving. Serve with tomatoes and a green salad.