Baked Crespelle: The Italian version of the French crepes

When people talk about crepes they always think about France.
Indeed, they are one of the emblems of the French cuisine.
However, not many people knows that also Italians have their own version, called Crespelle, which are normally filled with cheese and other ingredients and then baked in the oven for a crispy final bite.

It's a delicious and tasty dish, perfect for a Sunday lunch and also great alternative to baked pasta. It is much easier than you expect to make it.

There is also plenty of room for your imagination to play with different fillings from ricotta and spinach, to ham and mushrooms, or even speck and gorgonzola!
Today's recipe is a quick but effective combination of ingredients.
This recipe is also a "smart dish" to be prepared in advance and then cooked when needed; conveniently it can be prepared, stored in the freezer, and, just before the guests arrive, cooked in the oven and your first course will be served on the table with a few minutes!
I'm sure your guests will appreciate it and they will ask for more :-)

INGREDIENTS & SHOPPING LIST for 2 people:

FOR THE BATTER:
125gr plain flour
2 eggs
250 ml milk
20gr melted butter, plus an extra spoon to cook
A pinch of salt

FOR THE BESCIAMELLA:
500gr of milk
50gr of flour
50gr of butter
1 shallot
Nutmeg
Thyme

FOR THE FILLING:
200gr of finely chopped mushrooms
1 garlic clove
1 ricotta (approx 250gr)
a handful of parsley
salt and black pepper
Extra virgin Olive oil

UTENSILS REQUIRED:

1 no sticky frying pan 24cm diameter
1 whisk
1 wooden spatula
1 small pot
1 bowl
Knife and fork
1 chopping board

I look forward to cook this delicious dish together.

Happy Vibes
Luca