With the arrival of autumn, tasty mushroom-based dishes, which are very flavorful and aromatic, cannot be missed, just like this season.
Rolled crepes with sauteed mixed mushrooms are a delicious first course, very flavorful and tasty, which is well-loved and can also be consumed as a main dish because it is very rich and substantial.
A very simple recipe for rolled crepes, very appetizing and prepared with sauteed mixed mushrooms in the filling as well as the topping, all accompanied by a delicious cheese cream.
It’s a perfect dish for every season, but especially recommended in autumn when fresh mushrooms are available.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Crepes with Sauteed Mixed Mushrooms
- 17.6 oz mixed mushrooms
- 1 clove garlic
- 1/2 white onion
- to taste olive oil
- to taste salt
- 1 sprig parsley
- 1 1/4 cups milk
- 2 eggs (medium)
- 4.4 oz flour
- to taste salt
- 1 knob butter
- 3.5 oz robiola cheese
- 4 tbsp milk
- 2 tbsp grated Parmesan
Tools
- 1 Pan
- 1 Crepe Pan
- 1 Bowl
- 1 Whisk
- 1 Stovetop
- 1 Baking Dish
- 1 Oven
Steps
Clean the mushrooms well, wash and cut them into strips.
In a pan, sauté the chopped onion and garlic with some olive oil, add the mushrooms, salt, half a glass of water, and cook, finishing with fresh parsley leaves.
In a bowl, beat the eggs with the milk and salt, then add the sifted flour while continuously mixing with a whisk to avoid lumps.
Once ready, let the mixture rest in the fridge for half an hour.
Take the batter again and mix it once more.
Heat a knob of butter in a non-stick crepe pan, and once melted, pour in enough batter to cover the entire bottom.Let it cook for a minute, shaking the pan occasionally to release the crepe from the bottom: as soon as it is golden, turn it over with a spatula to the other side and wait for it to turn the same color.
Once ready, take it out of the pan, letting it slide onto a plate, and continue the same for the remaining crepes, stacking them one on top of the other as they are ready.
Once ready, distribute a little of the sauteed mushrooms over each crepe, leaving a small portion for the final dish.
Roll up all the crepes and then place them in a buttered baking dish.
PREPARE THE CHEESE CREAM
In a small bowl, mix the robiola well with the milk and grated Parmesan, pour it over the crepes, add a few tablespoons of the sauteed mushrooms, a sprinkle of grated cheese, chopped parsley, and then transfer the baking dish to the oven.
Bake the crepes in a preheated oven at 356°F for about 5-7 minutes, just enough time to melt and lightly brown the cheese.
Take them out of the oven and serve the crepes with sauteed mushrooms hot, and enjoy your meal!
Storage and Variations
Crepes can be stored in the fridge for a few days and should be reheated before serving.
For this recipe, you can use either fresh or frozen mushrooms.
FAQ (Questions and Answers)
Can I use béchamel instead of the cheese cream?
Yes, certainly, it’s an excellent substitution. You can also make it at home, try Béchamel with Toasted Roux
What mushrooms can I use?
Porcini, chiodini, champignons, or other mixed mushrooms are all fine.
