Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
With a whisk, beat up the
Egg Whites (300 g)
,
Nonfat Plain Greek Yogurt (90 g)
, and
Oat Flour (75 g)
together until you get a smooth and runny batter.
Step 3
Heat up a lightly greased crepe pan over medium-high heat. Pour a ladle of batter on the heated crepe pan and cook until edges start to lift.
Step 4
Flip onto the other side and cook for a few more minutes. Continue until all batter is done.
Step 5
In a skillet, heat up
Extra-Virgin Olive Oil (30 mL)
and
Garlic (2 cloves)
.
Step 6
Meanwhile, wash the
Mushrooms (300 g)
and cut them into cubes.
Step 7
Add them to the skillet, season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Fresh Rosemary (to taste)
, and cook over medium heat until mushrooms are cooked and colored.
Step 8
Turn off the heat and add some
Fresh Parsley (to taste)
.
Step 9
On each crepe lay half slice of
Ham (5 slices)
, a Tbsp of mushrooms, some diced
Scamorza Cheese (200 g)
, a tsp of
Bechamel Sauce (300 g)
, and a tsp of
Grated Parmesan Cheese (80 g)
.
Step 10
Fold in half then fold again.
Step 11
Add 1/4 cup of water to the remaining béchamel, pour a few Tbsp at the bottom of your baking tray, then lay the crepes one next to the other.
Step 12
Top them off with the remaining béchamel sauce, grated parmesan cheese, and some
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 13
Bake in a pre-heated oven at 350 degrees F (180 degrees C) for about 30-35 minutes or until they have a nice golden color.
Step 14
Let the casserole cool down for 10-15 minutes before serving!
