Crepes with Mushroom and Fontina Cream

To prepare the crepes with mushroom cream, start by making the Sweet and savory crepes (Basic recipe) batter. First, melt the butter and let it cool slightly. Meanwhile, beat the eggs in a bowl, add the milk, a pinch of salt, and mix the ingredients with a fork 1. Sift the flour directly into the mixture 2 and quickly stir with a whisk 3 to avoid lumps.

At this point, also add the now-cooled butter 4 and stir again until you get a smooth and velvety mixture 5. Cover the crepe batter with plastic wrap 6 and place it in the refrigerator for about 30 minutes.

While the batter rests, prepare the filling by making the Béchamel sauce. Pour the milk into a saucepan and bring it to a simmer over very low heat. Then flavor it with nutmeg 7 and add a pinch of salt. In the meantime, prepare the roux: pour the butter into another saucepan and let it melt gently, then, away from the heat, add the sifted flour, sprinkling it in 8 and mix quickly with a whisk 9.

Put the saucepan back on the heat and let your roux turn golden, stirring quickly, then slowly pour in the now-warm milk 10 and continue mixing with the whisk to incorporate it well 11. Finish cooking your béchamel for 5-6 minutes, stirring often, until it has thickened and begins to boil 12.

Transfer the béchamel to a bowl, cover with plastic wrap, and take care of the champignon mushrooms. Clean them with a damp cloth, scraping off excess soil with a small knife, then cut off the ends of the stems and slice your champignons 13. Pour the oil into a pan, add the garlic, and let it brown over low heat; add the mushrooms 14 and let them cook for about 5-10 minutes until wilted, then remove the garlic 15.

Transfer about half of the mushrooms (the remaining portion will be used later) to the glass of an immersion blender along with the béchamel 16 and blend everything for a few seconds until smooth 17. Pour it into a pan, add a grating of nutmeg, season with salt and pepper, and set aside 18.

After the necessary time, butter the special crepe pan (we used an 11-inch one) and heat it over the stove. Take the batter from the refrigerator and pour a ladleful onto the hot pan 19. To spread it evenly over the entire surface, you can use a crepe spreader or tilt and rotate the pan to distribute the batter across the pan; be sure to be very quick in this step, as the batter tends to cook quickly. Wait about 1 minute 20 and flip it to cook the other side until it is slightly golden 21.

Continue this way until all the batter is used up. As your crepes are ready, you can stack them on a plate 22. At this point, cut the fontina into cubes 23. Slightly warm the mushroom béchamel, pour a couple of tablespoons on each crepe, spread it in the center of the disk, and add the fontina cubes 34.

Also place a few mushrooms set aside previously 25 and fold your crepe first in half 26 and then again in half to form a triangle 27.

Complete all the crepes this way and place them in a lightly greased baking dish 28. Finish the crepes by adding a spoonful of béchamel and decorating with the remaining mushrooms 29. Place them under a static grill for 2-3 minutes before serving your crepes with mushroom and fontina cream 30.