If you love creamy, flavorful dishes, mushroom cream crepes are the perfect recipe for you! An irresistible autumnal first course, easy to prepare yet with a refined taste, perfect for impressing at lunch or dinner.
The mushroom crepes are thin, light, and delicate, filled with a creamy and aromatic mushroom cream, then baked in the oven until golden and irresistible. It’s an easy savory recipe that wins everyone over, ideal even if you’re looking for an alternative to classic lasagna or cannelloni.
With just a few genuine ingredients and a bit of patience, you can achieve a restaurant-worthy 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 recipes of the season. I’ll explain step by step how to prepare them to perfection — thin, soft, and intensely flavored of mushrooms. Ready to start?
Follow me on my Instagram page, my Pinterest page and join my foodie community!
Also check out these fabulous recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.5 oz butter
- 2 cups flour
- 2 cups milk
- 3 pinches salt
- 3 eggs
- 1.1 lbs mushrooms
- 1 clove garlic
- 10.5 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 (or leave it whole and remove it later, if you prefer).
Next, heat a pan with a little oil and sauté the garlic until it turns golden and fragrant.
Add the mushrooms, cleaned and sliced, and let them cook until they become soft and flavorful. At the end of cooking, season with salt and add chopped parsley.
Meanwhile, prepare the crepe batter.
In a bowl, beat the eggs with three pinches of salt, mix, and add the milk, combine the flour, and finally the melted butter.
Heat a non-stick pan and pour a ladle of batter, spreading it evenly over the surface.
Patiently wait until the crepe is golden on both sides.
Meanwhile, prepare the mushroom cream. Place half of the mushrooms in a tall container, add the mascarpone, and blend. Transfer everything to a pan and heat slightly, if needed, thin with a tablespoon of milk.
Once all 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 350°F and bake for a few minutes until they are slightly browned, hot, and the cheese is melted.
Now you just have to enjoy these mushroom cream crepes prepared with love. Bon appétit!
Tips
You can substitute the mozzarella with diced fontina, making your crepes even more delicious!
FAQ (Questions and Answers)
Can I prepare the mushroom crepes in advance?
Yes! You can prepare the crepes and mushroom cream the day before, then assemble and store them in the fridge. When ready to serve, just bake them for 15-20 minutes: they will be perfect as freshly made.
Can I make crepes without bechamel?
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 flavorful.
How to get thin and perfect crepes?
The batter should be fluid like a light cream. Pour a little batter at a time and rotate the pan to distribute it evenly. Cook each crepe only 1 minute per side.
