step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
With a whisk, beat up the Egg White (1 cup), Nonfat Plain Greek Yogurt (1/3 cup), and Oat Flour (1/3 cup) 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 (2 Tbsp) and Garlic (2 cloves).
step 6
Meanwhile, wash the Mushrooms (3 cups) and cut them into cubes.
step 7
Add them to the skillet, season with Salt (to taste), Simply Organic Black Pepper, Medium Grind (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 (1 3/4 cups), a tsp of Bechamel Sauce (10.5 oz), and a tsp of Galbani Parmesan Cheese (3/4 cup).
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 Simply Organic Black Pepper, Medium Grind (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!
