30 minutes

coarsely chopped dill, 2 tbsp
6 chive stems (optional)milk, 1 cup
a knob of butter
Egg, 1
all purpose flour, 1 cup
a pinch of salt
For the filling:
ricotta cheese, 1 cup
mushrooms, 10,6 oz
some dried porcini mushrooms
a few sprigs of thyme or lesser calamint
extra virgin olive oil, 1 tbsp

For the raw tomato sauce:
ripe solid tomatoes, 7-8
a few basil leaves


Mix all the ingredients for your crêpes, except butter and chives, till the batter is smooth and fairly thin then set aside. Prepare the tomato sauce using a vegetable mill, in which you’ll pass the chopped tomatoes and basil, cover and place it in the fridge. Soak the dried mushrooms in boiling water for a few minutes, and cut the cremini mushrooms into slices. Heat the oil in a pan and sauté the mushrooms adding a pinch of salt plus some freshly milled pepper. Incorporate the dried mushrooms plus the herb of your liking. Let cook until the mushroom liquid has evaporated then remove from the hob. Prepare the crêpes by heating a pan, put a knob of butter in it and pour a little mixture into your pan while turning it around to cover the pan surface. Cook the crêpes for a couple minutes on all sides then put them straight on a plate. Keep making crêpes till you used up all of the batter. Spread one side of the crêpes with a dollop of ricotta put on top some mushrooms. Close the crêpes as you would prefer. I folded mine into quarters however you could also use long chive stems to seal your crêpes just like a dumpling. It’s possible to prepare and fill the crêpes beforehand, the only thing you do before serving is re-heat them inside a hot oven for around15 minutes or so. Serve warm with the tomato sauce.

Thanks to: Il Deborino