Mushroom Crespelle

• Filling:
• 1/2 cup dried mushrooms
• 7 tablespoons butter, divided
• 1 pinch salt and freshly ground black pepper to taste
• 2/3 cup all-purpose flour
• 2 cups milk
• 2/3 cup grated Parmesan cheese
• Crespelle:
• 2 cups milk
• 3 eggs
• 1 1/2 cups all-purpose flour
• 1 cup heavy whipping cream, divided
• 2/3 cup grated Parmesan cheese

1. Place dried mushrooms in a bowl, cover with warm water, and set aside for 1 hour. Drain well and chop.
2. Melt 2 tablespoons butter in a skillet over medium-low heat and cook mushrooms for 10 minutes. Season with salt and pepper; set aside.
3. Melt remaining 5 tablespoons butter in a saucepan over medium heat. Add flour and whisk until well combined. Pour in milk, 2 tablespoons at a time, stirring continuously. Cook and stir until a smooth, slightly thick sauce forms, about 10 minutes. Season with salt and pepper. Stir in Parmesan cheese. Fold reserved mushrooms into filling.
4. Whisk together milk and eggs in a bowl. Stir in flour and whisk until you have a fairly thin, smooth batter.
5. Heat a 9-inch nonstick skillet over medium heat. Pour 1 ladleful of batter into the hot pan and tilt pan immediately to evenly spread batter over the bottom. Cook until crespelle edges start turning light brown, 2 to 3 minutes. Flip crespelle and cook other side for 1 more minute. Remove from skillet. Repeat with remaining batter.
6. Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of cream over the bottom of a baking dish.
7. Fill each crespelle with a generous amount of mushroom mixture. Roll up and lay side by side, seam down, into the prepared baking dish. Pour remaining cream on top and sprinkle with 2/3 cup Parmesan cheese.
8. Bake in the preheated oven until cheese is lightly browned, about 30 minutes.

filling, mushrooms, butter, salt, allpurpose, milk, parmesan cheese, milk, eggs, flour, heavy whipping cream, parmesan cheese

Taken from www.allrecipes.com/recipe/266026/mushroom-crespelle/ (may not work)