- Serves: 8
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: medium
For the main:
- 100 g plain flour
- 2 eggs
- 250 ml milk
- black pepper
- 250 g dry egg taglierini, (ideally De Cecco)
- 50 g butter
- 200 g fresh dried porcini, sliced
- 4 tbsp olive oil
- 400 g canned chopped tomatoes
- 2 tbsp mascarpone
- 200 ml double cream
- 50 g parmesan, freshly grated
1. Sift the flour into a mixing bowl and break in the eggs. Whisk until well-mixed.
2. Gradually add the milk, whisking thoroughly between each addition, forming a smooth batter. Season with salt and freshly ground pepper.
3. Cover the bowl with cling film and rest in the refridgerator for 20 minutes.
4. Heat a little of the butter in a large non-stick frying pan. Pour in a ladle of the batter, tipping the pan to spread evenly.
5. Fry until the crepe has set then flip over the crepe and fry for a furher minute. Set aside.
6. Repeat the process until all the batter has been used up.
7. Heat the olive oil in a heavy-based frying pan. Fry the porcini mushrooms until softened, around 3-5 minutes.
8. Add the tinned tomatoes and season with salt and freshly ground pepper.
9. Stir in the marscapone, mixing well, and set aside to cool.
10. Bring a large pan of salted water to the boil. Add the taglierini and cook until al dente, drain and cool.
11. Mix together the taglierini and the porcini sauce.
12. Preheat the oven to 180°C/gas 4.
13. Fill each crepe with a portion of the porcini taglierini, rolling the crepe up over the filling to form a cigar-shaped parcel. Place the filled crepes in a buttered baking dish.
14. Mix together the double cream and grated Parmesan. Spread the cream mixture evenly over the crepes.
15. Bake for 20 minutes until golden-brown. Serve at once.
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