Crepe with Mushroom and Ricotta

Ingredients

250 x grams mushrooms (clip)
3 x cup full-fat milk
3 x number of egg
2 x cup flour
2 x large hanging butter
1 x Pinch of salt (or to taste)
1 x large hanging sunflower oil
1 x Workshop milled black pepper (or to taste)
X ½ cup ricotta cheese
¼ x small hanging salt
Steps

In a bowl, mix the yogurt, milk, salt and turn the hand bat well.
Gradually add flour, stirring with a rapid bat.
Add butter Almdobh and we add the mixture then Ngtih and maintain about in the refrigerator about half an hour.
In the meantime, we heat the oil and butter in a pan and add the onions with a pinch of salt and toss until tender.
Add the mushrooms and toss about ten minutes until brown in color.
Season with salt and pepper, then add the ricotta cheese and raise the mixture from the heat and let it cool completely.
In a frying pan anti-adhesion wiping a little butter and we crape of dough pouring amount outstanding ice cream and settled each one about a minute and a half to two minutes on each side.
We stuffed every grain by large crepe hanging from the mixture and serve.