Instructions

Follow the steps and taste along the way.

1. Prepare the batter

   Whisk the buckwheat flour, eggs, milk, water, and 2 g of salt into a smooth, fairly thin batter. Let it rest for 10 minutes so the flour can absorb the liquid.

   

2. Heat the tomato sauce

   Heat 5 ml of olive oil in a small saucepan. Add the passata, balsamic vinegar, and 1 g of salt. Simmer gently for 8 minutes, stirring occasionally, then remove the pan from the heat.

   

3. Sauté the mushrooms and finish the filling

   Slice the mushrooms. Heat 10 ml of oil in a large frying pan and sauté the mushrooms over medium-high heat for 7–9 minutes, until browned and their liquid has evaporated. Add the finely chopped shallot and pressed garlic and stir for 2 minutes. Stir in the spinach and thyme; once the spinach has wilted, remove the pan from the heat. Let it cool slightly, then add the ricotta, grated cheese, lemon juice, 2 g of salt, and black pepper.

   

4. Cook the crêpes

   Lightly grease a nonstick pan about 24 cm in diameter with some of the oil for the crêpes. Over medium heat, cook 8 thin crêpes from the batter: pour about 60 ml of batter into the pan for each one, tilting the pan to spread it out, and cook for about 1 minute. When the edges are dry and the underside is lightly browned, flip the crêpe and cook for another 20–30 seconds. Use the remaining oil between crêpes as needed.

   

5. Fill and bake

   Preheat the oven to 190 °C. Spread the tomato sauce in a baking dish. Fill each crêpe with about one-eighth of the mushroom and ricotta mixture, roll it up, and place it seam-side down in the dish. Bake for 12–15 minutes, until the sauce is gently bubbling around the edges and the crêpes are heated through.