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Porcini and Ricotta Crepe Purses with Grana Padano Sauce

Crepe purses filled with porcini mushrooms and ricotta, baked and served with a creamy Grana Padano sauce: an elegant Italian first course.
Recipe Porcini and Ricotta Crepe Purses with Grana Padano Sauce
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 10 minutes
  • Servings for 4 people

Let yourself be won over by the elegance of these Porcini and Ricotta Crepe Purses with Grana Padano Sauce, a true masterpiece to bring to the table whenever you want to make an occasion special. This porcini crepe purse recipe will surprise you from the first bite: the delicate ricotta blends perfectly with the rich aroma of porcini mushrooms, for a first course with ricotta and porcini mushrooms that wins hearts and palates. The preparation is simple but impressive, perfect if you want to learn how to make mushroom and ricotta crepes with a creamy, rich filling, easy to make but always spectacular.

These creamy porcini crepes are gathered into little purses and reveal all their goodness when they are opened at the table, releasing a rich, inviting aroma. To complete the dish, a velvety Grana Padano sauce made with simple ingredients (discover how to make Grana Padano sauce by following our tips) adds a rich, savory note that makes this baked stuffed crepes recipe truly unforgettable. Perfect for an elegant dinner as well as for celebrating special occasions, these crepe purses for an elegant dinner are also a great idea if you are looking for a vegetarian dish with ricotta and mushrooms that will please everyone at the table on big occasions.

If you love trying other versions of stuffed crepes for special occasions, don’t miss the recipes for Crepe Bundles with Mushrooms and Béchamel or Ricotta and Mushroom Crepes, both ideal for making any lunch or dinner memorable. For a perfect mushroom menu, also try Spätzle with Mushrooms and Asiago Cream, Pici with Mushrooms or the refined Mushroom and Saffron Risotto. Now discover with us all the steps to bring to the table crepe purses with Grana Padano sauce that are sure to be a hit.

Ingredients for 4 people

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Method

  1. Make the batter for the porcini and ricotta crepe purses with Grana Padano sauce: in a medium bowl, mix the flour and milk, then add the lightly beaten eggs, the oil and the salt and stir well until smooth. Cover the bowl with plastic wrap and let it rest for about an hour.
  2. After the resting time, lightly grease a crepe pan and put it on the heat. When it is hot, pour in a tablespoon of batter and spread it with the crepe spreader until it covers the bottom completely. Cook until golden on one side, then flip the crepe and cook the other side too. Repeat until you have used up all the batter.
  3. For the filling of the crepe bundles, heat a drizzle of oil in a skillet with some chopped rosemary and the garlic. Meanwhile, clean the mushrooms and slice them thinly, then add them to the skillet and cook over high heat until they are completely dry.
  4. Cut the leeks into thin strips and cook them in boiling water. Meanwhile, put the mushrooms, ricotta, grana, rosemary and salt in a medium bowl and mix until all the ingredients are combined. Using a spoon, place a little filling in the center of each crepe and gather it up like a little bundle, then tie it closed with a strip of leek.
  5. Arrange the bundles evenly in a baking dish, then cover them with melted butter. Bake for 10 minutes at 200 °C (400 °F).
  6. Put the milk, grana, cornstarch and butter in a small saucepan and cook until the mixture reaches 70 °C (160 °F). To check the right temperature you will need a food thermometer. Once it reaches that temperature, turn off the heat and blend everything with an immersion blender to make the sauce creamier.
  7. Once they are ready, plate the porcini and ricotta crepe purses, drizzle them with the Grana Padano sauce and serve immediately. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

These porcini and ricotta crepe purses with Grana Padano sauce have the flavors of fall, but if you want to make them in another season or prefer a different filling, you can easily do so. For example, you can make a ham and cheese filling or a ricotta and spinach filling.

Tips

If you don’t have a crepe pan, you can use a nonstick skillet 14 cm in diameter.

Storage

Porcini and ricotta crepe purses with Grana Padano sauce are best eaten right away. If you have any left over, you can keep them in the refrigerator for one day in an airtight container. I recommend pouring the Grana sauce over them only once they are plated, so that you can store them without the sauce and add it just before serving.

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