Mushroom Crespelle

Ingredients

• 2 large eggs
• 1 cup (250 milliliters) milk
• 1 cup (130 grams) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon unsalted butter, melted
• Unsalted butter or oil, for cooking
• 8.8 to 10.6 ounces (250 to 300 grams) sliced mushrooms
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 1 tablespoon (127 grams) unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups (375 grams) ricotta
• 1/2 cup (40 grams) finely grated Parmigiano-Reggiano, plus more for serving
• 1 large egg yolk
• Pinch freshly grated nutmeg, plus more as needed
• 1 lemon, halved
• 2 tablespoons thinly sliced sage
• 1/2 cup (125 milliliters) loosely packed basil

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