Crespelle with Porcini and Gorgonzola

Ingredients

• For the crespelle:
• 1 1/4 cups (150 grams) plain/all-purpose flour
• 2 eggs
• 15 ounces (450 ml) whole milk
• 3 tablespoons (40 grams) melted butter, plus extra for greasing
• 1 Pinch of salt
• For the filling and assembly:
• 1 pound (450 grams) fresh porcini mushrooms (or any other mushroom)
• 2 to 3 garlic cloves, peeled and sliced
• 3 tablespoons extra virgin olive oil
• 1 splash dry white wine (or water)
• 3 to 4 tablespoons (about 50 grams) butter
• 1 handful fresh oregano leaves (or calamint is ideal if you have it)
• 7 ounces (200 grams) gorgonzola cheese
• 1 handful (about 40 grams) grated Parmesan

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