For the crêpe batter, put in a measuring
jug; the flour, the milk, the eggs, the oil, salt and a little bit of
finely chopped parsley and mix well with an electric whisk.
In a hot frying pan put;
a little bit of butter and then add a little of the crêpe batter.
You must spread the batter evenly to
cover the bottom of the pan and make sure you flip it so that it is
cooked on both sides. The first crêpe will need to be thrown away as it
will have absorbed too much butter. But, afterwards, you can carry on
until you finish the batter.
The ingredients of the sauce (stock,
cream and cheese from Lower Aragón) must be put on the heat for
approximately 20 minutes to reduce.
To fill the crêpes, chop
the garlic finely, slice the mushrooms and put them into a the frying
pan to brown slightly. Season and saute them well.
Fill the crêpes placing on top of each
of them some mushrooms and a triangle of cheese from Lower of Aragón.
Close the crêpes in the
shape of a triangle and fry them quickly in the frying pan with a dash
of olive oil from Lower Aragón, 1 minute each side.
The sauce is served at
the bottom of the tray, with the crêpes placed on top.