My dear ones, today we’re going classic… but with that touch that makes all the difference.
Crepes with champignon mushrooms and béchamel are one of those dishes that taste like home, autumn, Sunday lunches, and a scent that makes you hungry just by smelling it.
In this easy and quick recipe, I bring you my favorite version with a creamy béchamel that envelops the flavorful pan-fried mushrooms.
Perfect as an autumn first course, but good all year round, crepes lend themselves to many variations:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup whole milk
- 2 eggs
- 12 oz béchamel
- 3/4 cup flour
- 1 tbsp butter
- 1 lb champignons
- 1 clove garlic
- to taste parsley
- to taste fine salt
- to taste olive oil
Tools
- 1 Small Pot lagostina
- 1 Whisk fackelmann
Preparation
In a non-stick pan, melt a knob of butter and pour a ladle of crepe batter. Cook both sides and place on a plate;
Meanwhile, prepare the béchamel: How to make béchamel
For the filling, trim and thinly slice the cleaned champignons with a damp cloth;
Gently sauté the garlic in a pan with oil;
After 5 minutes, add some chopped parsley and cook until the mushroom water reduces;
To fill the crepes, spread a generous spoonful of béchamel on half of the crepe;
Add a spoonful of mushrooms and more béchamel;
Fold it in half and then sprinkle with more parsley;
The mushroom crepes are ready!
If you have leftovers, store covered with plastic wrap in the fridge for 1 day.
