Crepes di orzo ai funghi porcini

Questo piatto è un classico della cucina francese con una sfumatura italiana, grazie all’utilizzo di farina d’orzo e taleggio. Le crepes sono unformato comune in Francia, ma l’aggiunta di funghi porcini e taleggio le dà un sapore inconfondibile. Questo piatto è ideale per la prima colazione o come spuntino leggero durante la giornata.

Preparazione

• Preheat the oven to 180°C (356°F).
• Start by making the crepes batter: in a large bowl, whisk together 1 cup of flour, 2 eggs, 1 cup of milk, and 1/4 cup of orzo flour. Add a pinch of salt and mix until smooth.
• Heat a small non-stick pan over medium heat and pour a small amount of the batter into the pan. Tilt the pan to evenly coat the surface.
• Cook the crepe for 2-3 minutes, until the edges start to curl and the surface is dry. Loosen the crepe with a spatula and flip it over. Cook for another minute.
• Repeat the process until all the batter is used up, should yield about 8-10 crepes.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 onion, thinly sliced, and cook until translucent. Add 10-12 porcini mushrooms, sliced, and cook until they release their moisture and start to brown.
• Add 1 clove of garlic, minced, and cook for 1 minute. Season with salt and pepper to taste.
• Roll the crepes with the porcini and mushroom mixture, leaving a small border around the edges. Place them on a baking dish.
• Dot the top of each crepe with 1 tablespoon of taleggio cheese, sliced.
• Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
• Serve hot, garnished with fresh parsley and a dollop of whipped cream, if desired.

Per maggiori dettagli o varianti vai alla ricetta completa.