Mushroom Crespelle recipe

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Ingredients

½ cup dried mushrooms
7 tablespoons butter, divided
1 pinch salt and freshly ground black pepper to taste
⅔ cup all-purpose flour
2 cups milk
⅔ cup grated Parmesan cheese
2 cups milk
3 eggs
1 ½ cups all-purpose flour
1 cup heavy whipping cream, divided
⅔ cup grated Parmesan cheese

Nutrition Info

659.1 calories
carbohydrate: 53.4 g
cholesterol: 200.5 mg
fat: 39.6 g
fiber: 2.6 g
protein: 24.1 g
saturatedFat: 23.5 g
servingSize: -
sodium: 441.9 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place dried mushrooms in a bowl, cover with warm water, and set aside for 1 hour. Drain well and chop.

  2. Melt 2 tablespoons butter in a skillet over medium-low heat and cook mushrooms for 10 minutes. Season with salt and pepper, set aside.

  3. Melt remaining 5 tablespoons butter in a saucepan over medium heat. Add flour and whisk until well combined. Pour in milk, 2 tablespoons at a time, stirring continuously. Cook and stir until a smooth, slightly thick sauce forms, about 10 minutes. Season with salt and pepper. Stir in Parmesan cheese. Fold reserved mushrooms into filling.

  4. Whisk together milk and eggs in a bowl. Stir in flour and whisk until you have a fairly thin, smooth batter.

  5. Heat a 9-inch nonstick skillet over medium heat. Pour 1 ladleful of batter into the hot pan and tilt pan immediately to evenly spread batter over the bottom. Cook until crespelle edges start turning light brown, 2 to 3 minutes. Flip crespelle and cook other side for 1 more minute. Remove from skillet. Repeat with remaining batter.

  6. Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of cream over the bottom of a baking dish.

  7. Fill each crespelle with a generous amount of mushroom mixture. Roll up and lay side by side, seam down, into the prepared baking dish. Pour remaining cream on top and sprinkle with 2/3 cup Parmesan cheese.

  8. Bake in the preheated oven until cheese is lightly browned, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

Italian crespelle are savory crepes, filled and baked in a bechamel sauce. They are traditionally served as a first course, for Sunday lunch, or any special occasion, as an alternative to the classic lasagna. You can easily make these into a main by serving with a fresh green salad on the side.

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