Crepes with Herb Mushrooms

Ingredients

• 350 g flour
• 0.5 l milk
• 2 eggs (separated)
• Salt
• 2 tbsp plant oil
• 200 g young fresh baby spinach
• 200 g ricotta
• 2 tbsp heavy cream (at least 30% fat content)
• pepper (ground)
• nutmeg
• 150 g herb mushrooms
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme

Instructions

1. 1.

   Preheat the oven to 80°C with top and bottom heating. Whisk the flour, milk, yolks, and a pinch of salt until smooth. Beat the egg whites stiffly and fold them into the batter gradually. Heat oil in a pan and cook each crepe until golden yellow; keep warm in the preheated oven.

2. 2.

   Meanwhile, rinse the spinach, wash it, dry by spinning, and collapse it in boiling salted water. Drain and shock with cold water. Mix ricotta with cream, stir in the spinach, season with salt, pepper, and nutmeg, and taste.

3. 3.

   Clean the mushrooms, slice them, and sauté in a hot pan with melted butter for 2-3 minutes. Season with salt, pepper, and herbs; set aside. Spread 1–2 tbsp of the spinach‑ricotta mixture on each crepe, top with 2–3 mushroom slices, fold the crepe, and serve.