Crespelle with ham, mushrooms and cheese

Ingredients for 4 people
For 12 crespelle, 15 cm in diameter; each individual dish needs 3
2 eggs
100 g flour
250 ml milk
30 g melted and cooled butter
Salt and pepper
For the filling
10 button mushrooms
150 g Fontina
150 g cooked ham
Parsley
For the béchamel
25 g butter
25 g flour
1/4 milk
Salt, pepper and nutmeg
Butter and Parmigiano to finish
I put all the crespelle ingredients — eggs, flour, milk, melted butter, salt and pepper — in the blender jug.

I blend thoroughly to make a smooth, uniform batter.

I pass it through a sieve to remove any lumps.

I cover the batter with cling film and leave it to rest for about half an hour.

After resting, I grease a small crêpe pan, about 15 cm across, and heat it thoroughly.

I pour in a small ladleful of batter and cook on one side for a few minutes.

I turn it with a small spatula and cook on the other side.

I cook all the crespelle this way and put them on a clean tea towel.

For the filling, I coarsely grated the Fontina.
I sautéed the cleaned and washed mushrooms, cut into small pieces, with a little oil, salt and parsley.
I cut the ham into strips.




I make the béchamel in the usual way.
I melt the butter, add the flour and cook for a few minutes, then add the hot milk, mixing well. I add salt, pepper and nutmeg, cook for 5 minutes and add the sautéed mushrooms.




We can assemble them. I made individual portions, buttering a small ovenproof dish and placing a crespella in it.
I spread it with a spoonful of mushroom béchamel.

I added a little ham.

Then the Fontina.

I covered with a crespella.

I made another layer of filling.

I covered with another crespella and finished with béchamel, Fontina shavings, a little Parmigiano and small knobs of butter.

I bake in a preheated oven at 180°C for about 15 minutes, or until the crespelle start to colour.
You can also prepare them the day before and refrigerate covered with cling film.