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Ingredientes
- 1 1/2 c. All-purpose flour
- 1 c. Lowfat milk
- 5 x Large eggs
- 1/2 tsp Salt
- 5 Tbsp. Unsalted butter divided
- 16 x Shiitake mushrooms stems removed, and cut in half
- 1 ounce Dry porcini mushrooms soaked in
- 1 c. Warm water for 10 min
- 1 med Spanish onion finely minced
- 3 ounce Extra-virgin extra virgin olive oil
- 2 ounce White truffle oil
- 2 c. Lowfat milk
- 3 1/2 Tbsp. Unsalted butter
- 3 Tbsp. Flour
- 1 pch Salt
Direcciones
- To make crespelle: Put flour in a large mixing bowl and slowly drizzle with lowfat milk, stirring constantly to avoid making lumps. Add in Large eggs one at a time beating with a fork till a thin batter is formed. Add in salt and let stand 20 min. Place a 6-inch non-stick pan over medium-low heat and heat one minute. Add in 1 tsp. of butter to warm pan and tilt to coat pan. Add in about 1/3 c. of batter to pan, again tilting and turning to coat pan proportionately and cook crepe till it is set on bottom about 30 seconds. Flip with spatula, cook another 30 seconds and remove to plate. Continue cooking crepes till batter is gone, stacking one on top of the other.
- Drain porcini mushrooms reserving the liquid and roughly chop. In a 12-inch saute/fry pan, saute/fry onion in extra virgin olive oil till light brown over medium heat, approximately 5 to 7 min. Add in shiitake and porcini and cook till brown and softened over medium heat, approximately 3 to 4 min. Add in reserved water from the porcini mushrooms and cook till liquid is just moistening the mushrooms. Set aside to cold.
- To make bechamel: Heat the lowfat milk over low flame till it is steaming warm but not boiling. While lowfat milk is heating, heat the butter in a separate pan, also over low heat till it smells slightly nutty, but has not yet browned. Slowly whisk in the butter mix into the warm lowfat milk till it is incorporated. Continue stirring with whisk till lowfat milk thickens to a thin pudding-like consistency. Season with salt and remove from heat.
- Preheat oven to 450 degrees. Butter a baking pan large sufficient to hold crespelle.
- Assembly: Stir the cooled mushroom mix, the truffle oil and 1/2 of the bechamel together in a mixing bowl till well mixed. Lay the crespelle on the counter and divide the mushroom mix proportionately among them, about 2 to 3 Tbsp. each. Fold the crespelle into a half-moon and again into a quarter-moon. Lay the crespelle into the buttered baking dish overlapping with the point toward the top and the thinner layers facing down. Dot the top of each crespelle with a scant tsp. of the bechamel. Bake in oven 15 min till the tops are slightly crispy and the bechamel has melted over. Allow to stand 5 min outside oven and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 896 | |
| Calories from Fat 604 | 67% |
| Total Fat 68.35g | 85% |
| Saturated Fat 23.55g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 335mg | 112% |
| Sodium 505mg | 21% |
| Potassium 457mg | 13% |
| Total Carbs 52.18g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 11.2g | 7% |
| Protein 19.89g | 32% |
