Crespelle Ai Funghi Recipe
Savory crepes, sauteed wild mushrooms, tarragon bechamel
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crespelle (Crepes)
Sauteed Wild Mushrooms
Tarragon Bechamel
Method
Crespelle (Crepes)
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and then add the milk, mixing well. Gradually pour the wet ingredients into the dry ingredients, whisking until smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and melt a little butter. Pour about 1/4 cup of the batter into the skillet and swirl to coat the bottom. Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for an additional 1 minute. Repeat with remaining batter, stacking the crepes on a plate.
Sauteed Wild Mushrooms
- 3
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the wild mushrooms, salt, and pepper, and cook for 5-7 minutes until the mushrooms are tender and golden brown. Stir in the chopped tarragon and remove from heat.
Tarragon Bechamel
- 4
Assembly
- 5
Assemble the Crespelle
Take a crepe, fill it with a portion of the sautéed mushrooms, and roll it up. Repeat with remaining crepes. Place rolled crepes on a serving plate and drizzle with the tarragon bechamel sauce.