Wholemeal crêpes with cheese and porcini

INGREDIENTS FOR 12 CRÊPES
200 G WHOLEMEAL FLOUR
500 ML MILK
2/3 TABLESPOONS SPARKLING WATER
3 EGGS
1 TEASPOON SALT
SEE STEP-BY-STEP BASIC RECIPE ON BLOG
FILLING
500 ML MILK
5O G ITALIAN 00 FLOUR
50 G BUTTER
30 G DRIED PORCINI
120 G FONTINA
120 G MOUNTAIN CHEESE 0 PROVOLA
60 G GRATED PARMIGIANO
SALT
PEPPER
TOPPING
30 G GRATED PARMIGIANO
BUTTERI make classic béchamel, melting butter, adding flour and stirring in milk.I thicken while stirring.I add chopped cheeses and Parmigiano.I mix well.I add porcini soaked in lukewarm water, squeezed and chopped to the smooth cream.I mix and adjust salt and pepper.I spread mushroom cream on crêpes.I fold into fans.Arrange in one dish or individual dishes, also suitable for freezing, and scatter Parmigiano and butter knobs.I bake at 180°C for 15 minutes.