Crespelle alla Crema di Funghi e Fontina
Servings: 8 | Category: One-Pot Dishes
This Italian dish, Crespelle alla Crema di Funghi e Fontina, brings together the creamy richness of mushrooms and melted fontina cheese wrapped in delicate, savory crepes. A great meal for any occasion, itโs perfect when youโre craving something satisfying yet refined. Here’s how you can make it at home!
Ingredients
For the crepes:
| Ingredient | Amount |
|---|---|
| Butter | 40g |
| All-purpose flour | 250g |
| Whole milk | 500g |
| Eggs | 3 |
| Salt | 1 pinch |
| Butter (for greasing) | 25g |
For the filling and sauce:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 25g |
| Whole milk | 250g |
| Salt | 1 pinch |
| Nutmeg | 1 pinch |
| Champignon mushrooms | 500g |
| Extra virgin olive oil | 20g |
| Black pepper | 1 pinch |
| Garlic clove | 1 |
| Fontina cheese | 200g |
Nutritional Information (per serving)
Calories: 390 kcal
Protein: 16g
Carbohydrates: 30g
Fat: 25g
Fiber: 3g
Sugar: 7g
Sodium: 450mg
Instructions
Step 1: Prepare the crepe batter
- Begin by melting the butter in a small saucepan. Allow it to cool slightly while you proceed with the next steps.
- In a large mixing bowl, crack the three eggs and whisk them lightly. Add the whole milk and a pinch of salt, whisking to combine.
- Gradually sift in the all-purpose flour, whisking continuously to prevent lumps from forming. Once fully incorporated, pour in the melted butter and mix until smooth.
- Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step helps ensure that your crepes are light and delicate when cooked.
Step 2: Prepare the mushroom filling and sauce
- While the batter is resting, start preparing the mushroom filling. Begin by cleaning the champignon mushrooms. Use a damp cloth to gently wipe off any dirt, and remove the tough ends of the stems. Slice the mushrooms thinly.
- In a large frying pan, heat the olive oil over medium heat. Add the garlic clove (whole) and sautรฉ until it becomes golden and fragrant.
- Add the sliced mushrooms to the pan and cook, stirring occasionally, for about 5 minutes or until they release their juices and begin to brown.
- In a separate saucepan, heat the whole milk over low heat, adding a pinch of nutmeg for flavor. Bring it to a simmer but not to a boil.
- In another pan, melt the butter over medium heat and whisk in the all-purpose flour. This creates a roux. Stir constantly to avoid burning, and cook until the roux turns a light golden color, about 2-3 minutes.
- Slowly add the warm milk to the roux, whisking continuously. Continue to cook the sauce for another 5-6 minutes, stirring often, until it thickens and starts to bubble. Once thickened, remove it from the heat and set aside.
- Next, transfer half of the cooked mushrooms into a blender or food processor along with the creamy white sauce you just made. Blend until smooth.
- Pour the mushroom and cream mixture back into the frying pan with the remaining mushrooms. Add salt and freshly ground black pepper to taste, and keep the sauce warm on low heat while you prepare the crepes.
Step 3: Make the crepes
- Heat a non-stick crepe pan (preferably 28 cm in diameter) over medium heat. Lightly grease it with a bit of butter.
- Once the pan is hot, pour in a small ladle of batter. Quickly tilt and swirl the pan to spread the batter evenly in a thin layer.
- Cook the crepe for about 1 minute, or until the edges start to lift from the pan. Flip it over and cook for another 30 seconds to 1 minute. Remove the crepe from the pan and place it on a plate. Repeat this process until all the batter is used up, stacking the crepes on top of one another.
Step 4: Assemble the dish
- Preheat your oven to 180ยฐC (350ยฐF). Lightly grease a baking dish with butter.
- Cut the fontina cheese into small cubes. Set aside.
- Take one crepe and place a couple of tablespoons of the mushroom and cream mixture in the center. Add a few cubes of fontina cheese, and top with a few extra mushrooms from the pan.
- Carefully fold the sides of the crepe over the filling to form a neat package or roll.
- Place the filled crepe in the prepared baking dish. Repeat with the remaining crepes.
- Once all the crepes are in the dish, spoon a little extra mushroom sauce over the top of each one. Scatter any remaining mushrooms over the top, then sprinkle with more fontina cheese if desired.
- Bake in the oven for about 10 minutes or until the cheese is melted and the crepes are heated through.
- Finally, switch the oven to grill (broil) mode for 2-3 minutes to give the top of the crepes a golden, bubbling finish.
Step 5: Serve and enjoy
Once done, remove the Crespelle alla Crema di Funghi e Fontina from the oven and let it cool for a few minutes before serving. These savory crepes are perfect as a hearty main dish and pair wonderfully with a fresh green salad or a glass of white wine. Serve warm and enjoy the rich, creamy, and cheesy goodness!
Pro Tips for Perfect Crespelle
- Rest the batter: Letting the crepe batter rest ensures a smoother, more elastic texture, making it easier to cook perfect, thin crepes.
- Use the right pan: A non-stick crepe pan or a large skillet works best for cooking delicate crepes. Make sure itโs preheated before adding the batter.
- Balance the sauce: Taste the mushroom and cream sauce as you go. Adjust the seasoning with salt, pepper, and nutmeg to ensure the flavors are well-balanced.
This dish combines the earthy flavor of mushrooms, the richness of fontina cheese, and the comforting softness of crepes into one mouthwatering meal. Perfect for family gatherings or special occasions, Crespelle alla Crema di Funghi e Fontina is sure to impress anyone at your table.
