Make Porchetta the star of your breakfast crepe with mozzarella and sautéed mushrooms. Top and crisp the crepes with grated Parmigiano Reggiano to create variation in texture between the melted cheese and crunchy outer layers.
Break the eggs in a bowl, mix thoroughly with a whisk and add the milk.
Thoroughly mix the two ingredients and add the sifted flour in two strokes, continuing to mix vigorously to avoid the formation of lumps, until obtaining a smooth, velvet-like mixture.
Cover the dough with a food-grade film and leave it to rest for at least 30 minutes in the refrigerator, so as to absorb any lumps.
After the time has elapsed mix the dough to soften, heat a non-stick pan and grease it with a knob of butter.
Pour a quantity of dough with a ladle enough to cover the surface of the pan, using a special crepe batter spreader or turning the pan until the mixture is evenly distributed.
After about 1 minute the edges will tend to detach from the pan and you will notice a slight browning then, with the help of a spatula, turn the crepe and cook for another 30 seconds. Transfer the crepes in a plate stacked one on top of the other in order to maintain the softness, until the end of the dough.
In another pan pour a tablespoon of extra-virgin olive oil and sauté the previously cut mushrooms over medium heat for 5 minutes, adding salt, black pepper and fresh thyme to flavor.
At this point spread the crepes in a shelf, stuff them with a slice of Levoni Porchetta, a handful of mozzarella cubes and mushrooms. Close the crepes like a crescent moon, and add grated Parmigiano Reggiano to the surface to create a golden and tasty crust.
Preheat the oven to 180 degrees and place the crepes in a baking pan cooking for 3 minutes until the mozzarella melts and the surface browns.
Serve the crepes still hot.
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