Whole Wheat Crepes with Mascarpone and Savory Mushrooms

Whole Wheat Crepes with Mascarpone and Mushrooms
Category: Pasta Dishes
Serves: 4

Ingredients:

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Instructions:

1. Making the Crepe Batter:
   Start by placing the whole wheat flour in a large mixing bowl. Add a pinch of salt and black pepper. Gradually pour in the whole milk, whisking continuously with a hand whisk to ensure the mixture is smooth and lump-free. Add the eggs and melted butter (at room temperature) and whisk again to incorporate all ingredients until the batter is smooth and velvety. Cover the bowl with plastic wrap and set it aside to rest while preparing the filling and sauce.

2. Cooking the Mushrooms:
   In a large skillet, heat the olive oil over medium heat. Add the garlic clove and sauté until fragrant. Then, add the oyster mushrooms (Pleurotus) and champignon mushrooms, sautéing for about 5–6 minutes, stirring occasionally. Season with salt and pepper to taste. Once cooked, sprinkle the mushrooms with chopped parsley and remove the garlic clove. Set the mushroom mixture aside.

3. Preparing the Mascarpone Sauce:
   In a small saucepan, combine the mascarpone cheese and whole milk. Heat the mixture over low heat, stirring continuously until the mascarpone has fully melted and the sauce becomes smooth. Season with salt, pepper, and a generous grating of nutmeg to taste. Once the sauce reaches a creamy consistency, remove from heat and set it aside.

4. Cooking the Crepes:
   Heat a non-stick crepe pan or frying pan, about 20 cm in diameter, over medium-low heat. Lightly grease the pan with a small amount of butter. Pour a small amount of crepe batter into the pan, tilting it to evenly spread the batter across the bottom of the pan. Cook for 1–2 minutes until the edges begin to lift, then flip the crepe to cook the other side for another 30 seconds. Continue making crepes until all the batter is used up, stacking them on a plate as you go.

5. Assembling the Crepes:
   Now that your crepes are ready, it’s time to assemble them. Take one crepe and spread about two tablespoons of the mascarpone sauce across the center. Add a spoonful of the sautéed mushroom mixture on top. Fold the crepe in half, and then fold it again to form a fan shape. Repeat this process for each crepe.

6. Baking the Crepes:
   Preheat your oven to 200°C (static). In a baking dish, spread a thin layer of the mascarpone sauce on the bottom. Arrange the folded crepes in the dish, and pour the remaining mascarpone sauce over the top. Sprinkle with grated Parmigiano Reggiano cheese. Bake in the oven for 10 minutes, then switch to the grill setting and cook for an additional 2-3 minutes to allow the top to become golden and slightly crisp.

7. Serving:
   Once baked, remove the crepes from the oven and let them cool for a minute. Serve the whole wheat crepes with mascarpone and mushrooms hot, garnished with a little extra parsley if desired.

Enjoy your delicious and comforting dish of Whole Wheat Crepes with Mascarpone and Mushrooms — a perfect blend of rich flavors and wholesome ingredients, ideal for a cozy family dinner!

Nutritional Information (Approximate):

These whole wheat crepes are a wonderful balance of flavors and textures, combining the earthiness of mushrooms with the richness of mascarpone, all wrapped in a light, whole wheat crepe. Perfect for an indulgent yet wholesome meal!