The baked crepe pouches are an easy and appetizing first course, ideal for family Sundays or special occasions. A very simple dish to prepare, quick and complete and enjoyed by the whole family. To make the pouches I used the basic crepes batter recipe; if you prefer a lighter version use the eggless crepes recipe, or if you’re pressed for time try the no-scale crepes recipe. For the filling I used mushrooms, béchamel and cooked ham; once filled, 10 minutes in the oven (or a little longer) and they’re ready!! They’re really delicious — save the recipe, kisses Chicca.
If you’re looking for other crepe recipes, take a look at these:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking 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 2/3 cups 00 flour (all-purpose)
- 4 eggs
- 3 tbsp extra virgin olive oil (or melted butter)
- as needed extra virgin olive oil (to grease the pan)
- 1 pinch salt
- 11.3 oz mushrooms
- 1 1/4 cups béchamel sauce
- 1 oz Parmesan cheese
- 4 1/4 oz cooked ham
Tools
- 1 Pan
- 1 Whisk
How to make baked crepe pouches
In a large bowl beat the eggs, add the oil, the milk and a pinch of salt; then sift the flour and add it to the mixture little by little.
Whisk thoroughly until you get a smooth, well-blended batter, cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes.
After resting, heat a nonstick pan and lightly grease it with a little oil; then pour a ladle of batter and tilt and rotate the pan to spread the batter evenly.
Let cook for a few minutes over low heat on both sides, continue until all the batter is used, then stack the crepes one on top of the other to keep them warm.
Sauté the mushrooms in a pan with a drizzle of oil and a clove of garlic.
Salt and continue cooking for another 10 minutes, then add the béchamel sauce.
Now take each crepe and fill the center with the mushrooms and the cooked ham cut into cubes.
Then fold closed into little pouches.
Transfer all the pouches to a baking dish and cover generously with béchamel and Parmesan.
Bake for 10 minutes at 392°F in convection (fan) mode.
Storage and tips for Baked Crepe Pouches
Baked crepe pouches can be stored in the refrigerator until the next day. You can fill the crepes in many different ways such as: cooked ham and scamorza, sausage and mushrooms, or for a vegetarian version you can use julienned zucchini sautéed in a pan.
