Crespelle picture

Crespelle - Italian Appetizer Stuffed Crepes



250 ml. whole milk,
150 gr. flour,
2 large eggs,
1 pinch salt and sugar,
vegetable oil as needed.
For the bechamel filling:
200gr. quartered mushrooms,
500 ml. table cream,
1 tablespoon flour,
40 gr. butter,
100 gr. grated Parmigiano Regiano
or Grana di Padano cheese.


1. Put the ingredients for the crepes in a mixing bowl and blend with a stick blender until the batter is smooth.

2. Grease slightly a non-stick pan (cast iron is healthier) and apply the batter.

3. Flip the crepe when one side is light brown. Make 8 thin crepes.

For the filling:

4. Sauté the mushrooms with the butter.

5. Add the flour and mix.

6. Start adding the cream while mixing until the sauce is smooth. It is basically a bechamel sauce so far.

7. Add halt of the grated cheese in the sauce and reduce until thick.

8. Put some filling in each crepe, leaving about 4 spoons aside.

9. Fold the crepes as seen in the picture and put 2 in each plate.

10. Spread 1 spoon of the filling on top of every portion and sprinkle the remaining grated cheese.

11. Place each plate under the broiler until the cheese gets golden color.

12. Sprinkle some chopped parsley on top and serve.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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