CREPES WITHOUT GLUTIN WITH CHESTNUT FLOUR AND MUSHROOMS
The method of crepes without glutin with chestnut flour and mushrooms is really the fatest and it can be stuffed with your taste!
1 egg; 50 gr of chestnut flour; 125 ml of milk; 1 tablespoon of chopped persley; 1 pinch of salt; a grated pepper; a grated nutmeg; 15 gr of melted butter at room temerature
For The Stuffing:
3 tablespoons of extravergin olive oil; 1 clove of garlic; 1 kg of mixed mushrooms; 4 springs of thyme; q.b. salt; q.b. pepper; 4 tablespoons of fresh cream; 100 gr of grated parmesan; fresh persley to serve
Break an egg into a container adding the salt, pepper and little bit of nut meg. Unite (sifting) the chestnut flour in alternating with milk. Mix it well and put 1 tablespoon of persley and melted butter. Put it into the fridge atleast for 40 to 60 minutes.
Heat the pan for the crepes and grease it with the butter.
Pour a ladle of the batter and make it spread evenly over the surface. Thirty second per side and the pancake is cooked.
For the preparation of stuffed: wash the mushrooms well, cutting all the soil resides. Cut them into the pieces (neither small nor big pieces). Heat the oil in the pan with garlic (for almost 2 minutes and then replace it). Unite, in the pan, the mushrooms and the thyme. Cook over high heat and vanish it with white wine, add salt and pepper according to your taste. When cooked, add the fresh cream.
We make the crêpes with our mixture.
Let's put into the oven (heating temperature at 180°C)
Sprinkle with grated Padano wheat and let it cook lightly.