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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Mushroom Crepes
Mushroom Crepes
(Crepes Ai Funghi)
 
 
Ingredients:
 
For the Crepe Batter:
2 eggs
8 fl oz (250 ml) milk
3 and 1/2 oz (100 grams) plain flour
1 oz (25 grams) butter
Extra virgin oil, for brushing
Salt

For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) whole milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper

For the Crepe Filling:
2 oz (50 grams) butter, plus extra for greasing
3 and 1/2 oz (100 grams) mushrooms, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
2 fl oz (50 ml) brandy
3 tablespoons Parmigiano cheese, freshly grated
Salt and pepper
 
Directions:
 
Prepare the Crepe Batter:
Sift the flour into a bowl.

Add the eggs and 3-4 tablespoons of the milk and mix well.

Gradually stir in the remaining milk to make a runny batter.

Melt the butter in a double boiler in a heat proof bowl over a pan of simmering water, leave to cool completely, then add to the batter.

Season with salt, beat again for another few minutes with a small whisk, then leave to stand for about an hour.

Brush the base of a crepe pan with olive oil and heat.

Pour in 2 tablespoons of the batter.

Turn and tilt the pan so that the batter covers the base evenly.

Cook for 3-4 minutes until the underside is set and golden brown.

Flip over with a spatula and cook the other side for about 2 minutes until golden.

Slide the crepe out of the pan on to a plate.

Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.

Whisk in the flour.

Pour in all the milk, whisking constantly until it starts to boil.

Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes (Bechamel sauce should not taste like flour).

Remove the saucepan from the heat.

Taste and add more salt if necessary and season with pepper and/or nutmeg.

If the sauce is too thick, add a little more milk.

If too runny, return to the heat and add 2 slices of butter mixed with an equal quantity of plain flour.

Note: For a richer bechamel sauce, replace half the milk with the same amount of double cream; for a lighter bechamel sauce, add half milk and half water.

Prepare the Crepe Filling:
Preheat the oven to 400F (200C) Gas Mark 6.

Grease an oven-proof dish with butter.

Melt half the butter in a frying pan.

Add the mushrooms and cook over a low heat, stirring occasionally, for about 5 minutes.

Add the parsley.

Season with salt and pepper.

Sprinkle with the brandy and cook for another 3-4 minutes until the liquid has evaporated.

Spread 1 tablespoon of the bechamel sauce on each crepe.

Top with 1 tablespoon of the mushrooms and roll up.

Arrange in a single layer in the prepared dish.

Pour the remaining bechamel sauce over them.

Sprinkle with the Parmigiano cheese and dot with the remaining butter.

Bake for 10-15 minutes. Makes 12.
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