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1
Put flour in a large mixing bowl and slowly drizzle with milk, stirring constantly to avoid making lumps.
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2
Add eggs one at a time, beating with a fork until a thin batter is formed.
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3
Add salt and let stand 20 minutes.
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4
Place a 6-inch non-stick pan over medium-low heat and heat one minute.
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5
Add 1 tsp.
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6
of butter to hot pan and tilt to coat pan.
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7
Add approximately 1/3 cup of batter to pan, again tilting and turning to coat pan evenly and cook crepe until it is set on bottom, approximately 30 seconds.
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8
Flip with spatula, cook another 30 seconds and remove to plate.
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9
Continue cooking crepes until batter is gone, stacking one on top of the other.
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10
Drain porcini mushrooms, reserving the liquid, and roughly chop.
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11
In a 12-inch saute pan, saute onion in olive oil until light brown over medium heat, 5 to 7 minutes.
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12
Add shiitake and porcini and cook until brown and softened over medium heat, 3 to 4 minutes.
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13
Add reserved water from the porcini mushrooms and cook until liquid is just moistening the mushrooms.
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14
Set aside to cool.
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15
Heat the milk over low flame until it is steaming hot but not boiling.
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16
While milk is heating, melt the butter in a separate pan, also over low heat, until it smells slightly nutty, but has not yet browned.
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17
Slowly whisk in the butter mixture into the hot milk until it is incorporated.
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18
Continue stirring with whisk until milk thickens to a thin pudding-like consistency.
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19
Season with salt and remove from heat.
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20
Preheat oven to 450F.
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21
Butter a baking pan large enough to hold crespelle.
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22
Stir the cooled mushroom mix, the truffle oil and 1/2 of the bechamel together in a mixing bowl until well mixed.
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23
Lay the crespelle on the counter and divide the mushroom mix evenly among them, 2 to 3 tbsp.
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24
each.
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25
Fold the crespelle into a half-moon and again into a quarter-moon.
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26
Lay the crespelle into the buttered baking dish, overlapping with the point toward the top and the thinner layers facing down.
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27
Dot the top of each crespelle with a scant teaspoon of the bechamel.
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28
Bake in oven 15 minutes until the tops are slightly crispy and the bechamel has melted over.
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29
Allow to stand 5 minutes outside oven and serve.
