Crêpes with champignon mushrooms and roasted turkey

chef

Leonardo Pellacani

Other Ingredients

q.s Salt & Pepper

q.s. Grated Parmigiano Reggiano

200 ml. Water

120 g. Sliced Fontina cheese

300 ml. Milk

120 g. Oven roasted turkey breast

Serve 6 

For the crepes: in a bowl using a whisk add the water to the crêpes powder mix, creating a homogeneous mixture. Heat a lightly greased non-stick pan and with a ladle put the mixture in the pan to form discs of about 18 cm in diameter. Cook the crepe on both sides. For the béchamel sauce: boil the milk with salt and nutmeg than add the white roux whisking  until it is all combined. Roll out the crepes and fill them with the béchamel, champignon mushrooms, fontina cheese, slices of turkey and a sprinkling of parmigiano. Fold them in 4 to form a triangle and put them in an baking dish where we add a thin layer of béchamel on the bottom, sprinkle with a little parmigiano and bake at 180 ° C for about 10/15 minutes.