Mushroom Crespelle Recipe

Name: Mushroom Crespelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 1/2 cup dried mushrooms; 7 tablespoons butter, divided; 1 pinch salt and freshly ground black pepper to taste; 2/3 cup all-purpose flour; 2 cups milk; 2/3 cup grated Parmesan cheese; Crespelle:; 2 cups milk; 3 eggs; 1 1/2 cups all-purpose flour; 1 cup heavy whipping cream, divided; 2/3 cup grated Parmesan cheese

Servings: persons

Filling:
1/2 cup dried mushrooms
7 tablespoons butter, divided
1 pinch salt and freshly ground black pepper to taste
2/3 cup all-purpose flour
2 cups milk
2/3 cup grated Parmesan cheese
Crespelle:
2 cups milk
3 eggs
1 1/2 cups all-purpose flour
1 cup heavy whipping cream, divided
2/3 cup grated Parmesan cheese

1
Place dried mushrooms in a bowl, cover with warm water, and set aside for 1 hour. Drain well and chop.
2
Melt 2 tablespoons butter in a skillet over medium-low heat and cook mushrooms for 10 minutes. Season with salt and pepper; set aside.
3
Melt remaining 5 tablespoons butter in a saucepan over medium heat. Add flour and whisk until well combined. Pour in milk, 2 tablespoons at a time, stirring continuously. Cook and stir until a smooth, slightly thick sauce forms, about 10 minutes. Season with salt and pepper. Stir in Parmesan cheese. Fold reserved mushrooms into filling.
4
Whisk together milk and eggs in a bowl. Stir in flour and whisk until you have a fairly thin, smooth batter.
5
Heat a 9-inch nonstick skillet over medium heat. Pour 1 ladleful of batter into the hot pan and tilt pan immediately to evenly spread batter over the bottom. Cook until crespelle edges start turning light brown, 2 to 3 minutes. Flip crespelle and cook other side for 1 more minute. Remove from skillet. Repeat with remaining batter.
6
Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of cream over the bottom of a baking dish.
7
Fill each crespelle with a generous amount of mushroom mixture. Roll up and lay side by side, seam down, into the prepared baking dish. Pour remaining cream on top and sprinkle with 2/3 cup Parmesan cheese.
8
Bake in the preheated oven until cheese is lightly browned, about 30 minutes.

1032

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Filling:, 1/2 cup dried mushrooms, 7 tablespoons butter, divided, 1 pinch salt and freshly ground black pepper to taste, and more.

Yes, Mushroom Crespelle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Crespelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions