Crepe rolls with mushroom sauce and mortadella can be considered a dish for festive days, as it takes a bit long to prepare! You can use various types of mushrooms depending on your taste or the quality available.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

3/4 cup all-purpose flour
2 eggs
3/4 cup milk
1 pinch fine salt
9 oz chanterelle mushrooms
2 cloves garlic
1 onion (small)
to taste fine salt
to taste black pepper (ground)
to taste parsley
to taste olive oil
5 oz cream cheese
2 oz cream cheese
1/2 cup heavy cream (for cooking)
3 1/2 tbsp milk
3 tbsp Parmigiano Reggiano DOP (grated)
to taste fine salt
to taste black pepper (ground)
10 oz mortadella (sliced)

Preparation

Mix with a whisk in a bowl 2 eggs, 3/4 cup of flour, 3/4 cup of milk, and a pinch of salt.
Heat a crepe pan with a diameter of 11 inches, pour in a ladle of batter and immediately swirl the pan to cover the entire bottom. This quantity makes 4 crepes.
Clean the mushrooms well and slice them.
In a pan, heat a bit of oil, add the garlic and finely chopped onion to sauté. Add the mushrooms, salt, pepper, parsley, and cook for about 15 minutes, adding water if it dries out too much.
Place the cooled mushrooms in a bowl and mash them with a fork, add 5 oz of cream cheese, mix well, and adjust salt and pepper.
In a bowl, put 1/2 cup of cooking cream, 3 1/2 tbsp milk, 3 tbsp Parmigiano, 2 oz cream cheese, salt, pepper and mix well with a whisk.
Place the crepe on a surface, spread a layer of mushroom cream over it, place the slices of mortadella on top, and roll well to form a roll.
Trim the ends and divide the rest of the roll into 4 sections, 2-2.5 inches high.
Grease with spray butter a 2.32-quart baking dish (6 servings), place the sections inside vertically, sprinkle with 2 tbsp of Parmigiano and the cheese sauce.
Broil in a ventilated oven at 356°F (180°C) for about 15 minutes.