Crespelle with mushrooms

4.50 from 18 ratings
Crespelle ai funghi
RECIPE BY Jessica | Chef & Author
Crespelle with mushrooms are a classic Italian dish that is perfect for a festive occasion. The thin pancakes are filled with a delicious filling of fried mushrooms, creamy béchamel sauce and the two Italian cheeses provolone and parmesan. They are then layered in an oven dish, topped with more béchamel and baked in the oven. The result is a hearty and substantial dish that not only warms the stomach but also the soul.
Ingredients list
Béchamel sauce
Difficulty: easy
Cost: niedrig
Calories: 564kcal
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Difficulty: easy
Cost: niedrig
Calories: 564kcal
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
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  • First place the flour and a pinch of salt in a large bowl. Add the milk and mix with a whisk to form a lump-free mixture.
    125 g pastry flour, 300 ml milk
  • Crack the eggs into a small bowl and whisk thoroughly with a fork.
    2 eggs
  • Now add the beaten eggs to the flour and milk mixture and work in thoroughly with a whisk.
  • Now heat a large frying pan. Melt a small knob of butter in the pan for each crespella. Then quickly pour a ladleful of the batter into the hot pan and swirl gently so that the batter is evenly distributed. Bake the batter for one minute, then turn it over and leave it in the pan for another minute. Then transfer to a plate and prepare the next crespella.
Mushroom filling
  • For the filling, first clean the mushrooms, remove the stalks and cut into slices. Finely chop the parsley.
    500 g mushrooms, 1 tbsp parsley
  • Heat a dash of olive oil in a pan and sauté the peeled garlic. Then add the mushrooms and sauté for a few minutes. Remove the garlic, add the chopped parsley, season with salt and pepper and mix everything thoroughly. Then remove from the heat and set aside.
    1 clove garlic
Béchamel sauce
  • Heat the milk in a saucepan. Melt the butter in a separate pan over a low heat, remove from the heat and stir in the flour vigorously with a whisk. Simmer over a low heat until the roux is golden yellow.
    25 g butter, 25 g pastry flour, 250 ml milk
  • Stir the roux into the hot milk and season with nutmeg and salt. Leave to thicken over a low heat for 5-6 minutes, stirring constantly.
Prepare crespelle
  • Prepare a large casserole dish and spread some béchamel sauce evenly over the base. Preheat the oven to 250°C / 480°F. Dice the provolone cheese.
    200 g provolone cheese
  • Now take a crespella and spread with a layer of béchamel sauce. Then add some of the mushroom mixture, a few cubes of provolone and some grated parmesan and spread evenly. Leave approx. 1cm / ½in of the edge free. Fold them first into a semicircle and then into a quarter circle.
    30 g parmesan cheese
  • Then place the filled crespelle in the casserole dish and arrange them slightly overlapping. Pour the remaining béchamel sauce over the top and place the dish in the preheated oven for 10 minutes.
  • Remove the baked crespelle, arrange in portions and serve immediately.
    Buon appetito!
Calories: 564kcal (28%)Carbohydrates: 42g (14%)Protein: 30g (60%)Fat: 31g (48%)Saturated fatty acids: 17g (85%)Polyunsaturated fatty acids: 2gMonounsaturated fatty acids: 7gTrans fatty acids: 0.2gCholesterol: 167mg (56%)

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