PORCHETTA BREAKFAST CREPES
Experience a delicious Porchetta Breakfast Crepe with mozzarella and sautéed mushrooms. Perfect for breakfast, this crepe combines melted cheese and crispy edges for a delightful texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.levoni.us.
Cooking tools:
- Sifter
- Crepe spreader
- Ladle
- Whisk
- Mixing bowl
- Nonstick skillet
- Skillet
- Spatula
- Plate
- Plastic wrap
- Refrigerator
- Stove
- Oven
- Baking pan
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
Ingredients
- 3 average eggs
- 500 ml whole milk
- 250 gr type 00 flour
- butter to taste to grease the pan
- 8 slices Levoni Porchetta
- 125 g diced Mozzarella cheese
- 200 g Portobello mushrooms
- 80 g grated Parmigiano Reggiano
- 1 tablespoon extra-virgin olive oil
- fresh thyme
- salt to taste
- black pepper to taste
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