Crepes
- 250ml milk
- 100 gr flour
- 28 gr butter
- 1 egg
- salt and pepper
Whisk everything together. Heat 8in (20cm) pan on medium high. 1 tbsp butter in the pan then wipe with a paper towel. Ladle 50ml (2 fl oz) into the pan and spread it out evenly by SWIRLING. Put it back down and cook until golden (flip once) Should make 12 crepes. Set aside.
Filling
- 3 garlic cloves (not chopped)
- 1 sprig rosemary
- 7 tbsp olive oil
- 250 gr mushrooms chopped
- salt and pepper
- 200 gr peas
- 2 shallots chopped
- 280 gr courgettes
- 250 gr cooked spinach
- 7 gr butter
- 100 gr parmesan cheese grated
- 30 gr pecorino grated
- 250 gr mozzarella cut into 1/2 in cubes
Saute the garlic and rosemary in 2 tbsp oil until brown. Add the mushrooms and cook until liquid evaporates. Remove the garlic and rosemary and season with salt and pepper to taste. Set aside
cook the peas in water with 1/2 the shallots, 1 tsp olive oil and pepper and cook until soft. Drain and add salt to taste. Set aside
Cook the courgettes with the rest of the shallots until the liquid evaporates. Set aside.
Saute the spinach in butter, remaining oil and garlic. Season with salt and pepper. Remove garlic squeeze and chop.
ASSEMBLY:
Grease a 20cm (8in sq) baking dish. Line the bottom with 2 crepes, Sprinkle with a quarter of the grated cheeses. Add a quarter of the spinach and place some mozzarella cubes. Line with 2 more crepes. Repeat and add the grated cheeses- spinach-mozzarella-mushrooms-peas-courgettes. Top final layer with the two remaining crepes. Dot with butter. Cover with aluminum foil and bake at 180c for 20 minutes. Remove from heat and with scissors cut into 6 equal portions. Serve immediately.