Stuffed crepe rolls: the secret to making them crunchy and stringy!

INGREDIENTS
2 eggs
420ml (1 3/4 cups) of milk
220g (1 3/4 cups) of all-purpose flour
Salt

For the mushroom filling:
320g of mushrooms
Extra virgin olive oil
1 onion
Salt
Pepper
Parsley

Cheese

For coating:
Flour
2 eggs
Breadcrumbs

METHOD
1. In a bowl add the eggs, milk, flour, and salt and mix to obtain no lumps of batter.
2. Pour the olive oil into the pan, add the onion, and fry until translucent. Cut the mushrooms into slices and add them to the pan. Add the salt, pepper, and parsley and fry until they are soft. Remove from the heat.
3. Take the batter with the ladle and pour it into the pancake pan. Cook on both sides.
4. Arrange the mushrooms filling on the crepes, add a piece of cheese, and roll them.
5. Coat the rolls first with flour, then with beaten eggs, and then with the breadcrumbs.
6. Transfer them to the baking tray covered with parchment paper. Bake in oven at 180°C/360°F 25 minutes.
7. Serve them all together on a serving plate.
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