Crepe Bundles with Mushrooms and Béchamel

Name: Crepe Bundles with Mushrooms and Béchamel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 250 g of Milk; 125 g of All Purpose Flour; 20 g of Butter; 2 Eggs; 2 tablespoons of Parmesan Cheese; Table Salt; Leek; 350 g of Mushrooms; 200 ml of Bechamel Sauce; 1 clove of Garlic; Extra Virgin Olive Oil; Table Salt; Black Pepper

Crepe bundles with mushrooms and béchamel are a tasty, elegant vegetarian appetizer, perfect for impressing guests at a special dinner.

Recipe Crepe Bundles with Mushrooms and Béchamel

Difficulty Easy
Preparation 20 minutes
Cooking 20 minutes
Servings for 4 people

Crepe Bundles with Mushrooms and Béchamel are a flavorful vegetarian appetizer that you can also serve as a main course or as part of a spread with drinks. Quick and easy to make, these Mushroom Crespelle Bundles (crespelle are Italian crepes) are a showstopping, elegant dish that will impress your guests.

With their autumn flavor, these Crepe Bundles with Mushrooms and Béchamel are perfect for a special occasion such as Christmas lunch, New Year’s Eve dinner, or simply a Valentine’s Day dinner. Whatever the occasion, these Creamy Mushroom Crepe Purses are sure to make a great impression.

If you love Savory Crepe Recipes, don’t miss the Porcini and Ricotta Crepe Purses with Grana Padano Sauce, the Crepe Cannelloni with Bolognese Ragù, and the Asparagus Crepes. Now let’s discover the recipe for Crepe Bundles with Mushrooms and Béchamel together.

Ingredients for 4 people

For the Crepes:
250 g of Milk
125 g of All Purpose Flour
20 g of Butter
2 Eggs
2 tablespoons of Parmesan Cheese grated
Table Salt to taste
Leek to taste
For the Filling:
350 g of Mushrooms
200 ml of Bechamel Sauce
1 clove of Garlic
Extra Virgin Olive Oil to taste
Table Salt to taste
Black Pepper to taste

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Method

To make the Crepe Bundles with Mushrooms and Béchamel, start with the crepes. Sift the flour into a large bowl, add the room-temperature milk, and whisk to get rid of any lumps and combine.
In a separate bowl, beat the eggs with the grated Grana and a pinch of salt. Add them to the mixture you just made and whisk to combine.
Melt the butter, let it cool slightly, and add it to the mixture, stirring carefully until you have a smooth, even batter. Cover with plastic wrap and let it rest in the refrigerator for about 30 minutes.
Meanwhile, carefully clean the mushrooms, removing any trace of soil with a clean kitchen towel or a small mushroom knife, and cut them into medium cubes. Take a nonstick skillet and sauté the garlic in the extra virgin olive oil for about a minute.
Add the mushrooms to the skillet, season with salt, sprinkle with pepper, remove the garlic, and cook over low heat until the mushrooms are perfectly tender.
While the mushrooms cook, take the batter and stir it again. Melt a small knob of butter in a nonstick skillet or a crepe pan.
Pour a spoonful of batter into the pan, spread it evenly, and when it has set, flip it and cook the other side too.
Gently slide the crepe out of the pan, place it on a plate, and continue the same way until you have used up all the batter. When the mushrooms are tender, add the béchamel to the skillet, stir to combine, and keep cooking for a few minutes.
Continue the same way until all the crepes are filled, keeping the finished ones warm in the oven, and finally serve the Crepe Bundles with Mushrooms and Béchamel piping hot. Spoon some filling into the center of one of the crepes, gather it into a bundle, and tie it closed with a thin strip of leek. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can fill the Crepe Bundles with Mushrooms and Béchamel with any ingredients you like: you can add diced Cooked Ham, Cheese, or Speck.

Tips

For truly perfect Crepes, we recommend using a crepe spreader.

To make the Crepe Bundles with Mushrooms and Béchamel, we suggest using Homemade Béchamel.

Storage

Crepe Bundles with Mushrooms and Béchamel are best eaten right away, but if you have leftovers, they keep in the refrigerator for one day in an airtight container.