The Creamy Baked Mushroom Crepes are one of those dishes you simply can’t resist! They have such a delicate taste that melts in your mouth, and mushroom recipes always have their charm.
They are an elegant and comforting first course, perfect for special occasions or for a Sunday lunch or family holiday feast.
This dish combines the delicacy of homemade crepes with the richness of a creamy mushroom and ricotta filling.
The oven finish, or air fryer with a generous pour of bechamel and grated cheese, creates a golden and crispy surface that wonderfully contrasts with the soft and gooey heart of the filling. A timeless classic that always enchants!
If you like, I will propose two solutions for crepes, the classic one I will explain in this article, and those with oat flour, which are more diet-friendly. Additionally, I will provide several lactose-free and gluten-free bechamel recipes for you to check out.
These crepes are lighter oat flour crepes recipe.
Here you will find lighter versions of bechamel for those with gluten or lactose issues.
Version 1 light bechamel recipe. Version 2 bechamel with rice milk and gluten-free
Now let’s see how to prepare the classic crepes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 655.67 (Kcal)
- Carbohydrates 47.36 (g) of which sugars 12.51 (g)
- Proteins 30.64 (g)
- Fat 39.98 (g) of which saturated 22.00 (g)of which unsaturated 12.20 (g)
- Fibers 2.00 (g)
- Sodium 1,512.89 (mg)
Indicative values for a portion of 400 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
Creamy Baked Mushroom Crepes
- 3 eggs
- 1.9 cups milk
- 1.5 cups all-purpose flour
- 1 pinch salt
- as needed extra virgin olive oil (or butter as needed (to grease the pan))
- 1.65 lbs mushrooms (mixed)
- 13 oz mixed ricotta
- 1 clove garlic
- as needed parsley (fresh)
- as needed extra virgin olive oil
- salt
- pepper
- 2.6 oz parmesan
- 3.17 cups milk
- 2.6 oz butter (or oil)
- 2.6 oz all-purpose flour
- as needed salt
- as needed nutmeg
- 2.6 oz cheese (for au gratin)
Tools
- Bowl
- Hand Whisk
- Ladle
- Pan
- Saucepan
- Baking Dish
- Air Fryers
Steps
Creamy Baked Mushroom Crepes
In a large bowl, sift the flour (essential to avoid lumps).
Then, in a second bowl, beat the eggs and mix them with a hand whisk.
Gradually incorporate flour and milk, and mix with the hand whisk.
Dilute the mixture by gradually adding milk and continue mixing until you have a fluid batter completely free of lumps.
“If lumps have formed, blend everything with a hand blender for a few seconds”!
Cover with plastic wrap and let rest for at least 30 minutes at room temperature (or in the refrigerator’s upper, less cold zone if you prefer).
Take back the batter, mix it again with the whisk, and proceed to cook. Heat a non-stick pan of 20-22 cm over medium heat.
Grease the pan with a bit of oil, using a piece of kitchen paper, and heat it well. Pour in a ladle of batter and immediately swirl the pan to distribute it evenly.
“If you prefer, you can grease the pan using butter instead of oil”.
As soon as the crepe solidifies and its edges detach easily, flip it to the other side and finish cooking for another 30-40 seconds.
(It’s easy to know when to flip the crepe because it will easily detach from the bottom).
Continue this way until the batter is used up, lightly greasing the pan with kitchen paper every 3/4 crepes.
The crepes are ready to be filled, fold as you prefer into half-moon, pouch, package, fan, or cannelloni shapes.
With these proportions, you’ll get 12 crepes cooked in a 20/22 cm pan.
In the meantime, let’s prepare the filling.Clean the mushrooms and slice them if necessary.
In a pan, heat a drizzle of extra virgin olive oil with a garlic clove.
Add the mushrooms and cook over high heat until they have released and then reabsorbed their water.
Salt, pepper, and add fresh chopped parsley. Remove from heat and discard the garlic clove. Let the mushrooms cool.
In a bowl, combine the ricotta and the grated cheese.
Add the cooked and cooled mushrooms to the ricotta and Parmesan mixture.
Mix all the ingredients well until you get a homogeneous and creamy filling. Taste and adjust, if necessary, with salt and pepper.
Meanwhile, let’s prepare the bechamel.
In a saucepan, melt the butter, once the butter has melted, add all the flour at once into the saucepan with the melted butter; using a whisk, fully absorb the flour with the melted butter and let it toast lightly.
Pour the milk into the saucepan, continue to stir with the whisk to avoid lumps, salt, pepper, and season with a pinch of nutmeg.
Continue to stir with the whisk until the milk has boiled and the mixture begins to thicken to form the bechamel.
Spread a thin layer of bechamel on the bottom of a baking dish.
Take a crepe, place it on a cutting board, and fill it with 2-3 tablespoons of filling.Fold in half and then again in half, forming a fan (or roll into a cannelloni).
Arrange the 12 filled crepes in the baking dish side by side.
Cover the crepes entirely with the remaining bechamel.
Generously sprinkle the grated cheese reserved for the au gratin.
Bake in a preheated static oven at 392°F for about 15-20 minutes, or until the surface is well golden and au gratin.Convection Oven preheated to 356°F 12-15 minutes.
Air Fryer 356°F 10-12 minutes.
Every oven and air fryer has its specific times. The crepes should be checked to ensure they are well golden but not dry.
Remove from oven and serve hot.
Tips
Do not skip the resting step (at least 30 minutes). This allows the flour to release the starch, making the crepes softer and more elastic and less likely to break during filling.
The pan must be very hot before pouring the batter, but cook on medium flame. Lightly grease it only at the beginning or as needed; too much oil/butter will make them too greasy.
Pour the batter and quickly swirl the pan to spread it into a thin and even layer.
Notes and Curiosities
When cooking mushrooms, cook them over high heat until they have lost all their water and are almost dry. If they remain too moist, they will make the ricotta filling and final crepe watery.
If the ricotta is very moist, let it drain in a colander for at least half an hour before using.
Fill each crepe with 2 or 3 tablespoons. Overfilling will make it difficult to fold, and it will tend to spill out during cooking.
When making bechamel, ensure the roux (melted butter + flour) is well combined. Gradually add warm milk (not boiling, but not cold), stirring vigorously with a whisk to avoid lumps.
The bechamel must be still warm and fluid when you pour it over the crepes, to better cover and penetrate between layers.
For a more intense au gratin, you can sprinkle some knobs of butter over the grated cheese
Baking Tips
If you assemble the dish in advance and store it in the fridge, consider adding 5-10 more minutes to the oven baking time, since the dish will be cold.
Don’t rely solely on the timer, check the dish! The crepes are ready when the bechamel boils and the surface is well golden and crispy.
Storage
If you have filled the crepes and placed them in the baking dish but have yet to bake:
Cover: Cover the baking dish well with plastic wrap or a lid.
Duration: They can stay in the fridge in this form for 1 day.
If you have leftover baked crepes:
Cover: Store leftovers in the baking dish (if suitable) or transfer them to an airtight container.
Duration: They last 2-3 days in the refrigerator.
FAQ (Questions and Answers)
What can I use instead of mushrooms?
Spinach and Ricotta: It’s the classic filling par excellence. Cook the spinach (fresh or frozen), squeeze well, chop, and mix with ricotta and Parmesan. It’s very delicate.
Asparagus and Pancetta/Speck: Blanch the asparagus and mix the tips with ricotta. For a flavorful touch, add diced crispy speck or pancetta.
Zucchini and Basil: Dice or grate the zucchini and sauté in a pan with oil and basil. Then mix with ricotta and Parmesan.
🧀 Savory Fillings
Ham and Cheese: A filling much loved by children. Just finely chop (or blend) the cooked ham and mix with ricotta or a creamy cheese like mozzarella or scamorza.
Sausage and Broccoli Rabe: A more robust filling. Crumble the sausage, cook with broccoli rabe (or kale), and combine this mixture with ricotta.
🍽 Simple Vegetarian Fillings
Cheese Only (Four Cheese): If you want an even creamier dish, use a combination of ricotta, Parmesan, mozzarella, and a flavorful cheese like gorgonzola (optional) or fontina.
Radicchio and Walnuts: Sauté finely sliced radicchio in a pan with a little oil and deglaze with balsamic vinegar. Mix this with ricotta and add chopped walnuts for crunch.
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