The baked crepe bundles are an easy and appetizing first course, perfect for family Sundays or special occasions. Very simple dish to prepare, quick and complete, appreciated by the whole family. To make the bundles, I used the basic crepe batter recipe. If you prefer a lighter version, use the egg-free crepe recipe. If you’re in a hurry, I recommend the crepes without scale recipe. For the filling, I used: mushrooms, béchamel, and cooked ham. Once filled, 10 minutes in the oven or a little more, and they’re ready!! They’re really delicious, save the recipe, a kiss, Chicca.
If you’re looking for more crepe recipes, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 179.06 (Kcal)
- Carbohydrates 17.20 (g) of which sugars 3.54 (g)
- Proteins 7.98 (g)
- Fat 9.38 (g) of which saturated 4.02 (g)of which unsaturated 2.25 (g)
- Fibers 0.86 (g)
- Sodium 208.00 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups milk
- 1.5 cups all-purpose flour
- 4 eggs
- 3 tbsp extra virgin olive oil (or melted butter)
- as needed extra virgin olive oil (to grease the pan)
- 1 pinch salt
- 11 oz mushrooms
- 1.25 cups béchamel sauce
- 2 oz parmesan cheese
- 4 oz cooked ham
Tools
- 1 Pan
- 1 Whisk
How to Make Baked Crepe Bundles
In a large bowl, beat the eggs, add the oil, milk, and a pinch of salt, then sift the flour and add it to the mixture gradually.
Mix with a whisk until you obtain a smooth and well-combined mixture, cover the bowl with plastic wrap, and let it rest for 30 minutes in the refrigerator.
After the resting time, heat a non-stick pan and grease it with a little oil, then pour a ladle of batter and tilt and rotate the pan to distribute the mixture evenly.
Let them cook for a few minutes on low heat on both sides, continue until all the batter is used up, then stack the crepes on top of each other to keep them warm.
Cook the mushrooms in a pan with a drizzle of oil and a clove of garlic.
Season with salt and continue cooking for another 10 minutes, then add the béchamel sauce.
Now take each crepe and fill them in the center with the mushrooms and diced cooked ham.
Then close them like a bundle
Then transfer all the bundles to a baking dish and top with plenty of béchamel sauce and parmesan cheese.
Bake in the oven for 10 minutes at 392°F in fan mode.
Storage and Advice for Baked Crepe Bundles
The baked crepe bundles can be stored in the refrigerator until the next day. You can fill the crepes in many different ways, such as with cooked ham and smoked cheese, sausage and mushrooms, or for a vegetarian version, you can use julienned zucchini sautéed in a pan.
