Mushroom Crepe Cake with Grana Padano and Leeks

Savory Mushroom Crepe Cake

Category: Main Dish
Serves: 6

A delectable and satisfying recipe, the Savory Mushroom Crepe Cake layers delicate crepes with a creamy, savory mushroom filling. With the richness of Grana Padano cheese and a subtle hint of nutmeg, this dish is a perfect centerpiece for any meal.

Ingredients:

Directions:

1. Prepare the Crepes:

   • Start by whisking together the whole milk (400g), eggs, and 200g of flour in a large mixing bowl. Use a whisk to ensure the batter is smooth and well-combined. Allow the batter to rest for 30 minutes, covered with plastic wrap.

2. Cook the Crepes:

   • In a medium-sized non-stick pan, melt a small amount of butter. Pour in a ladleful of batter and swirl the pan to spread it evenly. Cook for about 1-2 minutes, or until the edges begin to lift. Flip the crepe and cook for another minute until lightly golden. Repeat until all the batter is used up. Set aside the crepes.

3. Prepare the Mushroom Filling:

   • Clean the mushrooms (both button and chanterelle) using a brush or a damp cloth. Slice them thinly and set them aside.
   • Slice the leeks into thin rings. In a large skillet, heat the olive oil and sauté the leeks over medium heat for about 5 minutes, until softened and fragrant.
   • Add the sliced mushrooms to the skillet. Season with salt and black pepper, and cook for about 10 minutes until the mushrooms release their moisture and become tender. Stir occasionally to prevent sticking.

4. Make the Sauce (Roux):

   • In a separate saucepan, melt 100g of butter over medium heat. Once melted, stir in 100g of flour and cook for 2-3 minutes to create a roux. Gradually add the 1 liter of warm milk while whisking continuously to avoid lumps. Cook for another 5-7 minutes, allowing the sauce to thicken. Season with a pinch of salt and a touch of nutmeg.

5. Assemble the Crepe Cake:

   • Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
   • Begin by layering crepes and mushroom mixture in the prepared pan. Start with a crepe at the bottom, then spread a layer of the mushroom mixture, followed by a drizzle of the béchamel sauce. Repeat the layers, alternating between crepes, mushroom filling, and sauce, until all the ingredients are used up.

6. Finish and Bake:

   • Once the layers are complete, sprinkle the top with grated Grana Padano cheese.
   • Place the springform pan in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling.

7. Serve:

   • Allow the cake to cool for a few minutes before slicing. This dish is best served warm, paired with a light salad or as a stand-alone main course.

Nutritional Information (Per Serving):

This Savory Mushroom Crepe Cake brings together the flavors of earthy mushrooms, creamy béchamel, and the tangy richness of Grana Padano cheese in each layer. It’s a perfect dish for a cozy evening or an elegant dinner gathering.