These Tuscan-inspired paper-thin crepes are stuffed with lush ricotta, buttery mushrooms, and and topped with brown butter and basil.
1 cup milk
1 cup flour
1/2 teaspoon kosher salt
1 tablespoon butter, melted
Butter or oil, for cooking
250 to 300 g mushrooms, sliced
Kosher salt and black pepper
1 tablespoon unsalted butter
3 garlic cloves, minced
1 1/2 cups ricotta cheese
1/2 cup parmigiano reggiano, finely grated
1 egg yolk
Pinch nutmeg, grated
Juice of half of the lemon
1 tablespoon sage
1/2 cup unsalted butter
1 tablespoon sage
Zest and juice from half lemon
Nutmeg, salt, black pepper and parmigiano regginao, to garnish
1/2 cup loosely packed basil
Whisk together the eggs and milk then add in the flour and salt. Whisk well until smooth then stir in the butter. Set the batter aside at room temperature for 1 hour or in the fridge for up to two days.
Place a medium non-stick skillet over medium heat. Very lightly grease the pan with butter or oil and pour a generous quarter cup of batter into the pan. Quickly tilt and swirl the pan to evenly coat the pan with the batter. Cook for about one minute on the first side or until lightly golden brown then flip and continue to cook for 30 seconds on the second side. Transfer the crespelle to a plate and continue cooking the remaining batter. You should end up with eight or nine crespelle.
Heat your oven to 375°F.
Place a medium skillet over medium heat. Add in the mushrooms, season with salt and pepper, and cook for about five minutes or until the mushrooms release some of their liquid and begin to pick up a little colour.
Add in one tablespoon of butter and continue to cook for two to three minutes or until golden. Stir in the garlic and cook for an additional 30 seconds.
Turn off the heat under the pan. Transfer 3/4 of the mushrooms to a large bowl and the remaining mushrooms into a small dish. Into the larger bowl, add the ricotta, Parmigiano, egg yolk, and nutmeg along with the zest and juice of half of the lemon and 1 tablespoon of sage. Season with salt and pepper and stir well to combine. Divide the mixture over the crespelle and spread into an even layer. Fold in half and then in half again into triangles and lay, slightly overlapping, into a sheet pan.Bake the crespelle for 15 to 20 minutes just until heated through and lightly crisp around the edge.
Return the pan to medium heat. Add in the remaining half a cup of butter to melt and brown. This should take about four to six minutes, stirring occasionally. When golden brown flecks appear, turn the heat off and stir in the remaining tablespoon of sage and the zest and juice of the remaining lemon half.
Season with a bit of nutmeg, salt, and pepper, and stir through the cooked mushrooms, just to heat through.
Serve the crespelle with the brown butter and mushrooms spooned over top along with a scattering of Parmigiano and fresh basil leaves. Enjoy!
TIP: Leftovers are great the next day heated in the oven and served with a fried egg on top.