Crepes with mushrooms, cooked ham, and cheese, one of those truly tasty dishes, perfect for any occasion! Get ready to enjoy them; they will conquer you at the first bite!
Today, I’ll reveal the recipe to make delicious crepes (or crespelle, call them as you like!) filled with a mouth-watering filling! Roasted cooked ham, mushrooms, and melting cheese.
But it doesn’t end here! The crepes are covered with a creamy vegetable béchamel sauce and baked in the oven for a golden and irresistible crust.
This is the perfect recipe for a special dinner, a Sunday lunch, for Christmas or Easter, for Mother’s Day and more!
The chosen filling is suitable for all seasons but, since everyone has their own tastes and needs, at the end of the article you’ll find other fillings, also in vegetarian and vegan versions.
The oven-baked crepes are easy to prepare, we can fill them as we like and they are also scenic! One of those dishes that will give us great satisfaction with little effort.
Before seeing how to prepare them, I’ll also leave you some other tasty recipes that I recommend not to miss!
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour (gluten-free flour in case of intolerance)
- 1 2/3 cups milk (or water or lactose-free beverage in case of intolerance)
- 2 eggs
- 2 cups milk (whole fresh)
- 1/3 cup all-purpose flour
- 1/4 cup butter (or olive oil)
- to taste nutmeg
- salt
- black pepper (only if you like)
- 1 zucchini (medium)
- 1 carrot (medium)
- 8 slices cooked ham (I used roasted)
- 14 oz mushrooms (mixed or champignon)
- 7 oz cheese (of choice cut into thin slices)
- 1 clove garlic (only if you like)
- A few tablespoons olive oil
- to taste parsley
- grated Parmesan (to taste!)
- salt
Tools
- Saucepan
- Pans
- Baking dish
- Bowl
- Spatula
- Ladle
- Knife
Steps
Break the whole medium eggs into a bowl and beat them with a fork or whisk. Pour the milk and continue to beat to combine.
After sifting the flour, add it, little by little, to the beaten eggs.
You can also use an electric mixer to combine well the flour and avoid lumps. You should obtain a smooth and fluid batter.
Cover the bowl with plastic wrap and let rest in the fridge for 30 minutes. It’s not essential but helps to avoid lumps.
After the resting time, take a large non-stick pan. Lightly grease it with a paper towel soaked with olive oil and let it heat well.
Pour a ladle of batter in the center and spread it quickly by tilting and rotating the pan to create an even and thin layer, but not too much.
Do this operation quickly because the batter cooks in just a few minutes. If the crepe is thicker, it takes a few more minutes to cook.
Cook for a couple of minutes on one side, as soon as the edges begin to color and detach from the pan, turn the crepe with a spatula and cook on the other side.
When ready, place it on a towel to cool. Repeat the operation until the batter is used up.
Note: If the batter does not spread well on the pan, it means the mixture is not fluid enough. In this case, add a little milk until you reach the right consistency.
Take a large saucepan and put butter inside. Those who want can replace it with olive oil to be poured into the saucepan.
Melt the butter (or heat the oil) over low heat without burning it. Then move the pan away from the heat and add the flour little by little.
With a hand whisk, mix vigorously to avoid lump formation. You will obtain a kind of cream with a brown color called white roux.
Pour a few tablespoons of whole COLD milk inside and mix quickly.
Add the remaining cold milk and place the saucepan on medium heat. Adjust with salt and pepper and, if you like, a pinch of nutmeg.
Cook the béchamel sauce for about 10 minutes, stirring continuously with a hand whisk, as when preparing the cream.
As soon as the sauce reaches the desired consistency, turn off the heat and set aside.
Grate a medium-sized zucchini and carrot. Take a non-stick saucepan, pour a drizzle of oil inside and add the vegetables.
Cook over low heat until they wilt, using a lid. About 7-8 minutes.
Once ready, pour everything inside the béchamel sauce, mix with a spatula, and the vegetable béchamel sauce is ready!
If you prefer a classic béchamel sauce, just skip the vegetables!
Clean the mushrooms and slice them thinly. You can use Champignon or mixed mushrooms, fresh or frozen.
In a pan, heat a drizzle of extra virgin olive oil with the garlic clove (if you don’t like it, you can skip it).
Add the mushrooms and sauté them over medium-high heat until they are golden and have released their water.
Only at the end, adjust with salt, a pinch of pepper if you like, and a generous handful of chopped fresh parsley. Stir and set aside.
We are ready to fill our beautiful crepes!
Take the cheese you like and cut it into thin slices or small cubes.
I used Galbanino, but mozzarella is also fine, better if for pizza so it doesn’t release liquids during cooking.
Spread the crepes on a work surface and spread a layer of vegetable béchamel sauce on each.
Place a slice of roasted cooked ham (if the slices are too large, you can also cut them in half).
Place some mushrooms on top, then a few slices of your favorite cheese, a tablespoon of vegetable béchamel sauce, and a sprinkle of grated Parmesan.
Roll the crepes on themselves or fold them in half or in quarters, according to your preference.
Place the filled crepes in a baking dish with a nice ladle of béchamel on the bottom.Cover the crepes evenly with the béchamel sauce and sprinkle the surface with more grated Parmesan.
Place in a preheated oven at 350°F (fan) or 390°F (static) for about 15-20 minutes, or until the surface is golden and the béchamel has formed a delicious crust.
It’s also fine in an air fryer but lower to 320°F to prevent them from drying too much.
And finally, the crepes with mushrooms, cooked ham, and cheese are ready to impress everyone!
A recipe with great impact, very easy to prepare, suitable for any holiday, occasion, or ordinary day.
I hope I made your mouth water and made you want to try making these mushroom and cooked ham crepes!
Let me know in the comments if you try them and especially come back soon to visit me to stay always updated!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Useful Tips
With the indicated doses, you will get ABOUT twenty crepes. Considering that on average a couple of crepes are served per person, the others can be frozen for the next occasion, or you can directly halve the dose.
I always prefer to make a few more so I can put them in the freezer. Also, the number is still variable depending on the thickness you give to each crepe and the diameter of the pan you will use. To avoid making too few, it’s always better to make some extra! At worst, you can fill them with jams or spreads for a snack!
I always prefer to make a few more so I can put them in the freezer. Also, the number is still variable depending on the thickness you give to each crepe and the diameter of the pan you will use. To avoid making too few, it’s always better to make some extra! At worst, you can fill them with jams or spreads for a snack!
To get perfect crepes, make sure the pan is hot before pouring the batter.
Here are two filling ideas:
Crepes with broccoli, sausage, and mozzarella, tasty and stringy, or colorful Spinach Crepes with Ricotta and Béchamel Gratin.
FAQ (Questions and Answers)
When should you flip the crepes?
As soon as you notice that many small bubbles have formed on the surface and the edges have detached themselves from the pan, you can flip them.
If you are skilled, you can lift them directly with your fingers. If you are afraid of getting burned, use a spatula.Can I prepare the batter in advance and leave it in the fridge?
Of course, the crepe batter can be stored in the fridge for a maximum of 2 days. The important thing is to always cover it well with food wrap to prevent it from absorbing other odors.
How to store filled crepes
Filled crepes, covered with béchamel and baked in the oven, can be stored in the refrigerator for about 2 days (if you have filled them but not baked, leave them in the fridge for one day at most).
Before serving them, reheat them in the oven or microwave (those not baked will go in the oven as above described).
Just like you can freeze the empty ones, you can do the same with the filled ones, whether they were baked or not. One precaution is to separate them well from each other, perhaps making multiple portions, and put them in a container with an airtight closure.
For cooking, I recommend letting them thaw in the fridge overnight and then putting them in the oven.
Important: once thawed, you cannot freeze them again.How to store empty crepes:
If, like me, you have made a good supply of crepes to store in the freezer or if you have leftovers, you can put them in a freezer-safe container with an airtight lid.
In this case, I recommend separating the crepes with parchment paper so you can thaw only the number you need. Or use multiple containers, portioning the crepes according to the number you already know you will use each time.
They can stay in the freezer for a maximum of three months.
Important tip: arrange the crepes so they stay flat and do not place any weight on top to prevent them from breaking.
Later, when you need to fill them, thaw them in the fridge and then proceed to fill them as you like.
Important: once thawed, you cannot freeze them again.Can I make crepes without milk?
Absolutely yes! You can make wonderful Abruzzo-style crepes that we prepare only with water, eggs, and flour, and they are truly delicious!
You can use them to prepare a famous Teramo dish called Scrippelle ‘mbusse or another Teramo specialty, the Scrippelle Timballo.
The Teramo-style crepes can be filled, like crepes, in a thousand ways, so I’ll leave it to your imagination to fill them as you like!Is it possible to make crepes without eggs and milk?
Definitely! I am a big fan of crepes and have tried them in various versions. The gluten-free buckwheat-based ones, the vegan spinach ones, the Abruzzo-style without eggs and without milk (which would be the poor version of the crepes) and without milk, and those with chickpea flour. Try them all; they are delicious.
Other possible fillings?
Vegetarian: Replace the ham with grilled vegetables (zucchini, eggplant, peppers), spinach and ricotta, or a mix of cheeses.
Vegan: Prepare the crepes with plant-based milk and fill them with sautéed mushrooms, or grilled vegetables, or with some delicious pesto like arugula or raw zucchini or asparagus with almonds, and plant-based cheese.
Omnivore: Besides the classic ham and mushrooms, try with sausage and radicchio, speck and scamorza, or a nice meat ragù.Can I reheat the crepes I kept in the fridge?
Yes, you can warm them up just a few minutes in a pan over very low heat. Or even in the microwave. In this case, always put them in a suitable container and proceed a few seconds at a time because each microwave is different from the other.
