burritos crepes with mushrooms and peas. A nice plate to start a meal in a different way ...
INGREDIENTS:
For the crepes:
120 gr. of
flour a pinch of salt 2 eggs
250-300 ml.
milk 1 tablespoon melted butter
For the Bechamel Sauce: 250 ml
.
25 grams of milk.
25 grams of butter.
flour 1 pinch of grated nutmeg salt
Parmesan
a basket of mushrooms 250 gr. frozen peas
EVO oil 3 cloves of garlic salt poached
pepper chives 2 slices
creamy butter taste
PREPARATION: Prepare the crepes
, mixing all the ingredients to make a batter and let stand for 30 minutes . After the rest period
cook the crepes in a pan Cheap greasy butter. (I used a pan with the interior of ceramic, and I did not need to grease the bottom).
gradually Put on a plate and set aside.
Clean the mushrooms, slice them thinly, place in a saucepan a bit of extra virgin olive oil, salt and pepper and add the garlic, washed and cut with a knife.
When they are cooked, let cool, and in the meantime, prepare the bechamel sauce.
Melt the butter and mix the flour on low heat in a pan bottom, add the heated milk in hand, bring to a boil, stirring, add the nutmeg, salt and cook for a few minutes.
Remove from heat, add a knob of butter, stirring constantly and some grain, and let cool.
Place the cooked mushrooms on a plate, spoon except 2:00 to 3:00, which would call on the fire, joining the thawed peas, season it with salt and pepper and cook, in the meantime, prepare the dumplings.
Place one crepe on a cutting board, put a spoonful of mushrooms in the middle, a piece of cheese slices, a spoonful of sauce, form a bundle and tie with a chive.
Do so for all the crepes.
Now it's time to prepare the dish, take a baking dish, spread a layer of white sauce, combine the peas with mushrooms, stir to make a bed on which to place the dumplings.
Put some butter in here and there, and bake at 160 degrees for 15-20 minutes.
