Recipe – Crepe dumplings

Ragout: finely chop the onion and garlic and sauté them in the vegetable margarine with the thyme. Add the mushrooms and, after browning, the minced meat, brown and deglaze with the wine.

When it has evaporated, add salt and pepper and cook the sauce for 30 minutes without letting it dry too much. To the warm ragù add the mashed potato, the cheese and 50 ml of OraSì cooking cream.

Crêpes: beat the eggs, flour and a few spoons of OraSì Soy Drink, then, still beating, dilute with the rest of the drink.

Season with pepper and salt and add 2 tablespoons of melted vegetable margarine. Let the batter rest for 30 minutes.

Heat a pan of Ø 22 cm with a thin layer of vegetable margarine, then pour in a ladle of batter. Cook the crepe on both sides and slide it onto a plate.

Proceed to cook the crepes until the batter runs out, always greasing lightly with the vegetable margarine.

Line up the crepes on the work surface and stuff them with a spoonful of the mixture. Close them in a saccottino and stop them with the green part of the seared leek. Brush them with the vegetable margarine, sprinkle them with a little Parmesan cheese and put them in the oven to brown for about 7-10 minutes.