- In a blender, combine all the ingredients required for the crêpe batter. Blend until smooth and homogeneous.
- Coarsely chop the arugula. Keep some fresh arugula for garnish.
- Clean and finely slice the mushrooms. Heat a drizzle of olive oil in a frying pan and sauté the mushrooms until golden. Set aside.
- Heat a non-stick frying pan over medium heat. Pour in a ladleful of batter and tilt the pan to distribute evenly.
- Before flipping the crêpe, add a few slices of mushroom and some chopped arugula to the top.
- Once warm, gently roll up each crêpe and surround with a slice of prosciutto. Serve the crêpes with the remaining fresh arugula.