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1
Sift the flour into a mixing bowl. Add the eggs and about a quarter cup of the milk, whisk until well combined. Add the rest of the milk and the melted butter and salt and whisk until smooth. The batter should be fluid (it should run off a spoon like oil) and without lumps. Set aside to rest in the fridge for about 30 minutes before using (you can also prepare this the night before and leave to rest overnight).
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2
To cook the crespelle, lightly grease a frying pan with butter and set over a medium heat. (Note: If using a large pan, this will make about 8 crepes. If using a non-stick pan, you can skip the greasing).
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3
Pour about a quarter cup of the batter into the center of the pan, swirling to form a thin crepe. When the top begins to look dry, gently flip with a silicon spatula and allow to cook for 10 seconds or so more. They don't need to brown much; they should remain soft. Set them aside until all the crepes are cooked. These can also be made a day in advance and kept stacked on a plate, covered in plastic wrap, until needed.
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4
Clean the mushrooms. If you are using wild mushrooms and they have quite a bit of dirt on them, cut off the ends that have been in contact with the dirt and rinse quickly under running water, then pat dry, wiping as you go, with paper towel. Alternatively, if they are not too dirty, you can wipe them with a damp paper towel to clean them. Slice finely, then chop into small pieces.
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5
Heat the olive oil in a wide skillet over low-medium heat. Add the garlic and let infuse gently for about 5 to 10 minutes (do not let the garlic brown). Add the mushrooms along with a pinch of salt, turn heat up slightly to medium and toss gently with the oil until they begin to soften, about 5 minutes. Add a splash of white wine (or water) and continue cooking a further 5 minutes or until they are soft and juicy. Add half of the butter and the herbs and cook 1 more minute. Remove from the heat and set aside.
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6
Preheat the oven to 180u00b0C (350u00b0F).
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7
Place a heaped teaspoon of gorgonzola and a heaped tablespoon of mushrooms on a crepe, fold in half, then fold into quarters and place the crepes, slightly overlapping, in an ovenproof dish greased with a little butter (alternatively you can layer them like lasagne sheets with the filling in between each layer, or you can roll up the crepe with its filling like a cigar).
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8
Dot the tops of the crepes with the rest of the butter and sprinkle over the Parmesan. Bake in the oven for about 15 to 20 minutes or until the cheese has melted, and the crepes are slightly crisp.
