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1
To make the crespelle batter, whisk together the eggs, olive oil, and 1 1/2 cups water in a large bowl until well blended.
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2
Mix in the salt and sugar, then sift the flour on top, a bit at a time, whisking each addition well to avoid lumps.
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3
You should have 3 cups of thin batterbeat in more water if necessary.
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4
Let it rest for 30 minutes.
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5
To fry the crepes, brush the crepe-pan bottom with a light coating of melted butter, and set it over medium heat until hot but not smoking.
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6
Ladle 1/4 cup of batter into the pan, quickly tilt and swirl the pan so the batter coats the bottom, and cook for about 30 seconds, until the underside is lightly browned.
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7
Flip the crespella over with a spatula, and fry for another 1/2 minute, until the second side is lightly browned, then remove it to a plate.
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8
Cook all the crespelle the same way, brushing the pan with melted butter if it seems dry or the crespelle are sticking.
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9
Stack them on the plate.
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10
(You can make them a day ahead; cover in plastic wrap and refrigerate.)
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11
Pour the remaining melted butter in the baking dish, and brush it all over the bottom and sides.
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12
To make the stuffing, melt the 5 tablespoons of butter in the big skillet over medium heat, and stir in the onion and garlic.
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13
Raise the heat a bit, and cook for a few minutes, stirring and tossing, until the onion is wilted and starting to color, then sprinkle over it the flour, stir in well, and cook for a minute or so.
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14
Dump in all the sliced mushrooms, season with salt, and stir and toss everything together.
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15
Cook the mushrooms for about 10 minutes, stirring frequently, until theyve released their juices, wilted, and started to caramelize.
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16
Pour in the cream, bring it to the boil, stirring, and cook for a couple of minutes to thicken.
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17
Turn off the heat and stir in the chopped parsley; adjust the seasoning to taste and let the stuffing cool a bit.
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18
When youre ready to stuff and bake the crespelle, preheat the oven to 400 .
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19
Spread 3 or 4 tablespoons of the filling on each open crepe; fold it in half and then into quarter-rounds.
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20
Arrange the filled and folded crespelle in rows in the buttered baking dish, overlapping like fish scales, filling the entire pan.
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21
Scatter any remaining mushroom stuffing on top.
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22
(If you wish, seal the dish with plastic wrap, and refrigerate for a day before baking.)
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23
Sprinkle the grated cheese over the crespelle in a light, even layer.
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24
Cover the pan with aluminum foil, making sure it doesnt touch the cheese and pressing it against the sides.
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25
Bake the crespelle for about 1/2 hour and remove the foil.
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26
Bake for another 20 minutes, or until the filling is bubbling and the crespelle are beautifully browned on top and crisp on the edges.
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27
Let them sit for a few minutes before serving.
