Preparation

• You can follow the steps below or go to the recipe link with the video HERE.
  
  In a large bowl, beat the whole eggs and the yolk with a pinch of salt. Add the sifted flour gradually, mixing with a whisk to avoid lumps.
  Sifting the flour and adding it gradually prevents lumps and helps achieve a smooth batter.
  
  Pour the milk in a thin stream, always mixing. You should get a fluid, but not watery, batter.
  If you have an immersion blender, you can use it to mix everything better and speed up the process.
  
  Pass the mixture through a fine-mesh strainer to remove any remaining lumps.
  This step makes a difference in getting smooth crepes without imperfections.
  
  Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes (even 1 hour).
  Resting allows the flour to hydrate fully, making the crepes more elastic and easier to cook.
  
  Heat a non-stick pan (recommended diameter: 8 inches) over medium/high heat. Lightly grease it with melted butter, using a brush, or you can use a piece of butter with a paper towel.
  Pour a ladleful of batter, remove the pan from the heat, and rotate it to distribute the mixture. Return to the heat and cook for about 1 minute on each side.
  
  When the edges start to lift and the center firms up, it’s time to flip it!
  Don’t get discouraged if the first crepe isn’t perfect! It will likely be a test for gauging the right amount of batter or the pan’s temperature. With the next ones, you’ll get the hang of it and make perfect crepes.
  Continue until you finish the batter, greasing the pan every 2-3 crepes. Stack the crepes on a plate and cover them with a clean kitchen towel to keep them soft.

• In a pan, heat some oil and add the garlic clove.
  Once the garlic has browned, remove it and add the mushrooms, washed and chopped.
  Cook the mushrooms for about ten minutes, stirring occasionally, until well-cooked and golden.
  Season the mushrooms with salt to taste and remove the garlic.

• Prepare the béchamel sauce, you can follow the video with the recipe HERE or read the steps below.
  
  In a saucepan, preferably with a thick bottom, melt the butter over medium heat for about a minute, allowing excess water to evaporate.
  Add the all-purpose flour and stir vigorously with a whisk to get a smooth mixture. Continue stirring until the roux forms a light foamy texture.
  
  Once the roux is ready, start pouring the milk (preferably warm) little by little, stirring constantly to avoid lumps. Using warm milk is recommended for a better and quicker result.
  Continue stirring and bring the mixture to a boil over medium-low heat, allowing the béchamel sauce to thicken.
  
  Add salt and grated nutmeg to taste, continuing to stir to blend the ingredients well.
  If you want a more liquid béchamel sauce, add a little more milk, always gradually, until reaching the desired consistency.
  
  Cook the béchamel sauce for a few minutes, stirring constantly, until it reaches the right thickness.

• Once the béchamel is ready, add the chopped cooked ham and the cooking cream to the mixture.
  Mix well to combine everything.
  
  Fill the crepes by placing a little bit of filling in the center of each.
  Roll the crepes and place them on a baking tray lined with parchment paper.

• Add small pieces of butter here and there on top of the crepes.
  Sprinkle with grated parmesan.
  Bake in a preheated oven at 350-390°F (180-200°C) for 15 minutes, or until the crepes are golden and crispy on the surface.

• Ham and mushroom crêpes are ready to be enjoyed hot or warm. Perfect as a main dish or accompanied by a side of vegetables!