Mushroom Crespelle

foodnetwork.com

Krista

subheading: Crespelle:

2 large eggs

1 cup (250 milliliters) milk

1 cup (130 grams) all-purpose flour

½ teaspoon kosher salt

1 tablespoon unsalted butter, melted

Unsalted butter or oil, for cooking

subheading: Filling and Sauce:

8.8 to 10.6 ounces (250 to 300 grams) sliced mushrooms

Kosher salt and freshly ground black pepper

½ cup plus 1 tablespoon (127 grams) unsalted butter

3 garlic cloves, minced

1 ½ cups (375 grams) ricotta

½ 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

½ cup (125 milliliters) loosely packed basil

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