Ricotta and Mushroom Crepes

Name: Ricotta and Mushroom Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 150 g of All Purpose Flour; 300 ml of Milk; 2 Eggs; 1 pinch of Salt; Butter; 250 g of Ricotta Cheese; 60 g of Parmesan Cheese; 300 g of Mushrooms; 1 bunch of Parsley; 2 tablespoons of Extra Virgin Olive Oil; 1 clove of Garlic; Salt

Ricotta and Mushroom Crepes are a vegetarian first course with a fall flavor, also great as a holiday appetizer or a one-dish meal.

Difficulty Easy
Preparation 15 minutes
Cooking 30 minutes
Servings for 4 people

Ricotta and Mushroom Crepes are a first course perfect for holidays or dinners with friends. Being able to make them ahead and bake them shortly before sitting down to eat is a huge advantage that lets you fully enjoy your guests’ company.

Ricotta and mushroom crespelle, as crepes are called in Italy, are fairly simple to make. Once the batter is ready, you move on to the crepes, cooking them one at a time. The filling, made with ricotta and mushrooms sautéed with garlic, is made even tastier by Parmigiano and parsley.

Other mushroom recipes worth trying include Crepe Bundles with Mushrooms and Béchamel and Savory Pie with Mushrooms, Ricotta and Cooked Ham.

Ingredients for 4 people

For the Crepes:
150 g of All Purpose Flour
300 ml of Milk
2 Eggs
1 pinch of Salt
Butter to taste
For the Filling:
250 g of Ricotta Cheese
60 g of Parmesan Cheese
300 g of Mushrooms cleaned
1 bunch of Parsley
2 tablespoons of Extra Virgin Olive Oil
1 clove of Garlic
Salt to taste

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Method

To make the Ricotta and Mushroom Crepes, start with the batter. Crack the eggs into a bowl and beat them with the milk and salt. Add the flour and mix with a whisk to avoid lumps. Let the batter rest for at least 30 minutes before continuing.
After the resting time, heat a nonstick skillet about 22 cm (9 inches) in diameter and butter it. When it is very hot, pour in a scant ladleful of batter, swirling the skillet to form a thin, even layer.
Let it cook until the edges start to lift, then flip it with a spatula and cook the other side for a minute. Stack the crepes one on top of the other as they are ready.
To make the filling, clean the mushrooms, slice them and put them in a skillet with the oil and the garlic clove. Season with salt and cook for about 10-15 minutes, until they are tender and all the water has evaporated. Finish with chopped fresh parsley and let cool.
Mix the mushrooms with the ricotta and Parmigiano, then fill your crepes using a spoon and arrange them in a baking dish.
Bake for 10 minutes at 180 °C (350 °F), then take out of the oven and let cool slightly for a few minutes. After this time, the Ricotta and Mushroom Crepes are ready to serve. Finally, remember to download our App with exclusive content and fewer ads!