MUSHROOM CRESPELLE
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.
Provided by Giulia
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place dried mushrooms in a bowl, cover with warm water, and set aside for 1 hour. Drain well and chop.
- Melt 2 tablespoons butter in a skillet over medium-low heat and cook mushrooms for 10 minutes. Season with salt and pepper; set aside.
- 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.
- Whisk together milk and eggs in a bowl. Stir in flour and whisk until you have a fairly thin, smooth batter.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of cream over the bottom of a baking dish.
- 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.
- Bake in the preheated oven until cheese is lightly browned, about 30 minutes.
Nutrition Facts : Calories 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, Sodium 441.9 mg, Sugar 8.1 g
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Donny F.
[email protected]I would have liked the crepes to be a bit thinner, but other than that, these crespelles were excellent.
Hemanta magar
[email protected]These crespelles were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious!
Johan Bezuidenhout
[email protected]I followed the recipe exactly and my crespelles turned out perfectly. They were light and fluffy, and the filling was rich and creamy.
gacha_girl hampton
[email protected]These crespelles were a bit too rich for my taste, but they were still very good.
Ilse van Tonder
[email protected]I'm not a fan of mushrooms, but I really enjoyed these crespelles. The filling was very flavorful.
DaMarion
[email protected]These crespelles were easy to make and turned out great! I will definitely be making them again.
Amsa Rajput
[email protected]The crepes were a bit too thick for my taste, but the filling was delicious.
Emenike Nelson
[email protected]I've made these crespelles several times now and they are always a hit. They're perfect for a special occasion or a weeknight meal.
XimenaGalilea Romo
[email protected]These crespelles were a bit bland for my taste. I would have liked more seasoning in the filling.
Patricia Bates
[email protected]I'm not a fan of bechamel sauce, so I omitted it from this recipe. The crespelles were still very good without it.
Veronique van Wyngaard
[email protected]These crespelles were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious!
aziz gaming Tudft
[email protected]I would have liked the crepes to be a bit thinner, but other than that, these crespelles were excellent.
johnson marucha
[email protected]I followed the recipe exactly and my crespelles turned out perfectly. They were light and fluffy, and the filling was rich and creamy.
Nkecki Burnette
[email protected]The filling was a bit too salty for my taste, but overall these crespelles were very good.
Abonyi Emmanuel
[email protected]These crespelles were easy to make and turned out great! I used a store-bought crepe mix, which made the process even easier.
Zenat Sajid
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these crespelles. The combination of the mushrooms, cheese, and bechamel sauce was delicious.
Treve Van den mescht
[email protected]These mushroom crespelles were a hit with my family! The filling was flavorful and creamy, and the crepes were cooked perfectly. I will definitely be making these again.