Baked Crepes with Mushrooms and Cheese, known as crespelle in Italy, are a savory dish perfect for a cozy family lunch or special occasion. These tender crepes are stuffed with a creamy mushroom filling, rich béchamel sauce, and melty cheese, then baked until golden and bubbly. This recipe is a comforting blend of flavors and textures, offering an easy way to impress guests with a hearty, homemade meal.
Ingredients
For the crepe batter:
- 3 large eggs
- 350 ml milk (whole or low-fat)
- 30 g melted butter
- 200 g all-purpose flour
For the mushroom filling:
- 600 g mushrooms (champignons or button), sliced
- 2 garlic cloves, minced
- Fresh parsley, chopped (to taste)
- 2 tbsp olive oil
- Salt and pepper to taste
- 150 g béchamel sauce (store-bought or homemade)
For the assembly and topping:
- 60 g provola or mozzarella cheese, diced
- 30 g grated Parmesan or similar cheese
- 150 g béchamel sauce
- Extra grated cheese for topping
How to Make Baked Crepes
1. Prepare the Crepe Batter
Start by whisking the eggs, milk, and melted butter in a large bowl until the mixture is smooth and well combined. Slowly incorporate the flour while stirring constantly to ensure a smooth, lump-free batter. The batter should be smooth and slightly runny. Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes to ensure a light, airy crepe texture.
2. Cook the Crepes
Heat a non-stick skillet over medium heat and add a small amount of butter or oil to coat the surface lightly. Pour a ladleful of batter into the pan, swirling it around to create an even layer. Cook each crepe for about 2 minutes on each side or until they are golden brown. Repeat the process with the remaining batter, stacking the cooked crepes on a plate and covering them with a clean kitchen towel to keep warm.
3. Make the Mushroom Filling
Warm olive oil in a large skillet over medium heat, then add the minced garlic and cook for about a minute until its aroma is released. Stir in the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become tender. Season with salt and pepper, then add chopped parsley for a fresh, herby flavor. Finally, mix in the béchamel sauce and cook for another 2 minutes, ensuring the mushrooms are well coated.
4. Assemble the Crepes
Lay a crepe flat on a clean surface. Spoon two tablespoons of the mushroom filling into the center, then add a few pieces of diced provola cheese and a sprinkle of grated Parmesan. Fold the sides inward and roll the crepe tightly, enclosing the filling. Repeat with the remaining crepes until all are filled and rolled.
5. Arrange in a Baking Dish
Preheat your oven to 180°C (350°F) for a static oven or 170°C (340°F) for a fan-assisted oven. Coat the bottom of a baking dish with a thin layer of béchamel sauce to keep the crepes from sticking. Place the filled crepes in the dish, arranging them side by side without overlapping. Spread the remaining béchamel sauce over the top of the crepes and sprinkle generously with grated cheese.
6. Bake the Crepes
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling. After baking, take the dish out of the oven and let it rest for a few minutes before serving.
Tips for Success
- Resting the batter: Allowing the crepe batter to rest ensures a smoother texture and prevents tearing during cooking.
- Customizing the filling: Swap mushrooms for spinach, sautéed vegetables, or cooked chicken for variety.
- Cheese options: Use mozzarella, fontina, or Gruyère for a different flavor profile.
- Homemade béchamel: If you prefer, make your own béchamel by melting butter, whisking in flour, and gradually adding milk until thickened. Season with salt and nutmeg for extra flavor.
Serving Suggestions
Baked crepes are best served warm, straight from the oven. Pair them with a fresh green salad, roasted vegetables, or a light soup for a complete meal. They also make a great addition to a brunch spread or as a satisfying main course for a dinner party.
Storing and Reheating
Store any leftover crepes in an airtight container in the refrigerator, where they will keep fresh for up to three days.. Reheat them in a preheated oven at 180°C (350°F) for 10 minutes or until heated through. Avoid microwaving, as it can make the crepes soggy.
Nutritional Information (per serving)
- Calories: ~330 kcal
- Protein: 13g
- Carbohydrates: 35g
- Fat: 14g
Conclusion
These savory baked crepes with mushrooms and cheese are a comforting and satisfying dish that brings a taste of Italy to your table. The creamy filling, tender crepes, and golden baked topping create a meal that is both elegant and easy to prepare. Perfect for any occasion, this recipe is sure to become a favorite in your kitchen. Try it today and enjoy the rich flavors of homemade Italian cooking!