Ingredients

• 8 pancakes of Ø 18 cm
• 120 g cooked ham
• 100 g champignons
• 80 g sweet fontina
• 80 g béchamel
• parsley
• olive oil
• butter
• parmesan
• salt

For the recipe of the mushroom crepes, clean the mushrooms. Cut them into small pieces and cook them in a pan with 2 tablespoons of oil and 20 g of butter. Salt them and keep them waiting. Arrange 4 crepes on 4 serving plates that can go to the oven.
Cut the ham and cheese into tiny cubes. Divide the diced meat between the 4 plates. Also put a spoonful of mushrooms on each pancake, keeping some of them aside for decoration. Cover with the other 4 crepes. Sauté with the heated béchamel sauce, sprinkle with grated Parmesan and finally with butter.
Complete with the mushrooms kept aside and pass under the grill for 4 or 5 minutes. Serve garnished with a few parsley leaves.

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