If you love creamy and flavorful dishes, the crepes with mushroom cream are the perfect recipe for you! An irresistible autumn first course, easy to prepare but with a refined taste, ideal for impressing at lunch or dinner.
The mushroom crepes are thin, light, and delicate, filled with a creamy and fragrant mushroom cream, then baked until golden and irresistible. It’s an easy savory recipe that everyone loves, also perfect for those looking for an alternative to classic lasagna or cannelloni.
Just a few genuine ingredients and a bit of patience to get a restaurant-quality dish: creamy inside, with that golden crust outside that makes your mouth water just looking at it! 🍄
Once you’ve tried them, I’m sure these creamy mushroom crepes will become one of your favorite seasonal recipes. Let me guide you step by step to prepare them perfectly — thin, soft, and with an intense mushroom flavor. Ready to start?
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.4 oz butter
- 2 cups flour
- 2 cups milk
- 3 pinches salt
- 3 eggs
- 1.1 lbs mushrooms
- 1 clove garlic
- 10.6 oz mascarpone
- to taste extra virgin olive oil
- to taste pepper
- to taste salt
- to taste nutmeg
- mozzarella (grated)
Tools
- Blender
Steps
Start by chopping the garlic into pieces (if you prefer, you can leave it whole and remove it later).
Next, heat a pan with a bit of oil and sauté the garlic until it becomes golden and fragrant.
Add the mushrooms, previously cleaned and sliced, and cook them until they become soft and full of flavor. At the end of cooking, adjust the salt and add some chopped parsley.
Meanwhile, prepare the crepe batter.
In a bowl, beat the eggs with three pinches of salt, mix, and add the milk, then the flour, and finally the melted butter.
Heat a non-stick pan and pour a ladle of batter, spreading it evenly over the surface.
Wait patiently until the crepe is golden on both sides.
Meanwhile, prepare the mushroom cream. Place half of the mushrooms in a high-sided container, add the mascarpone, and blend. Transfer everything to a pan and gently heat, if necessary, thin with a tablespoon of milk.
Once all the crepes are prepared, generously fill them with the delicious mushroom cream, some whole mushrooms, mozzarella, and fold them into a small fan of goodness. Place them in a previously buttered baking dish.
Before serving, preheat the oven to 356°F and bake for a few minutes, until they are slightly gratinated, hot, and the cheese is melted.
Now all that’s left is to enjoy these crepes with mushroom cream prepared with so much love. Enjoy your meal!
Tips
You can replace the mozzarella with diced fontina, and your crepes will be even more delicious!
FAQ
Can I prepare the mushroom crepes in advance?
Yes! You can prepare the crepes and the mushroom cream the day before, then assemble them and store them in the refrigerator. When you’re ready to serve, just bake them for 15-20 minutes: they’ll be perfect as if freshly made.
Can I make the crepes without béchamel sauce?
Yes, if you prefer a lighter version, you can fill them only with the mushroom cream, adding a bit of creamy cheese or cooking cream to keep them soft.
What mushrooms can I use for this recipe?
You can use champignon, porcini, or a mix of fresh and dried mushrooms. Mixed mushrooms make the cream more fragrant and rich in flavor.
How to get thin and perfect crepes?
The batter should be fluid like a light cream. Pour a little at a time and rotate the pan to distribute it evenly. Cook each crepe for only 1 minute per side.
