INGREDIENTS
Serves 6 crepes
for the batter
3 eggs
350 ml milk
30 g melted butter
200 g flour
for the mushrooms
600 g mushrooms
2 cloves garlic
parsley to taste
olive oil to taste
pepper to taste
fine salt to taste
150 g béchamel sauce
for the rest of the filling
My hubby begs me to make this recipe at least once per week
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