Ricotta and mushroom crepes: the perfect creamy vegetarian recipe for any occasion

Ingredients

For the crepes:

• 2 cups flour
• 2 cups whole milk
• 3 medium eggs
• 2 tbsp melted butter
• 1 pinch salt

For the filling:

• 3 cups sliced mushrooms
• 1½ cups ricotta cheese
• 1–2 tbsp milk (just enough to loosen the mix)
• 1 garlic clove
• ⅓ cup grated Parmesan cheese
• 2 tbsp white wine
• Salt & pepper to taste

For the béchamel sauce:

• 2 cups milk
• 3 tbsp butter
• ⅓ cup flour
• Nutmeg to taste
• Black pepper to taste

Materials

• Bowl
• Whips
• Cutting board
• Knife
• Frying pan
• Baking dish
• Saucepan
• Plastic wrap

Preparation

• Prepare the crepe batter:
  Beat eggs with milk and salt. Add sifted flour a little at a time, stirring with whisk to avoid lumps.
• Add the melted butter and mix until the batter is smooth. Cover with plastic wrap and refrigerate at least 30 minutes.
  
• Meanwhile, clean and slice the mushrooms. Saute them in a pan with oil and garlic for 5-6 minutes. Deglaze with wine, let it evaporate, and continue cooking for another 5 minutes. Season with pepper, stir, remove garlic, and transfer mushrooms to a plate. Keep aside.
• In a bowl, process the ricotta cheese with the Parmesan, a pinch of pepper and a little milk until creamy. Add the cooked mushrooms, a pinch of salt and mix well. Cover with plastic wrap and refrigerate until ready to use.
  
• Prepare the crepes:
  Grease hot frying pan with a little butter, pour in a ladleful of batter and spread it evenly over the surface. Cook over medium heat, then turn over and continue cooking until lightly browned.
• Proceed until the dough is finished, greasing the pan as needed. Stack the crepes. These proportions make about 12.
  
• Prepare the béchamel sauce: heat the milk. In another saucepan, melt butter, add flour and stir until smooth roux. Pour in a little hot milk to thin, then add the rest. Cook over low heat until thickened and season with salt, pepper and nutmeg.
• Spread the ricotta and mushroom cream on half of the crepe.
  
• Close the empty part over the filling by pressing lightly.
• Fold again to form the typical "handkerchief." Repeat with all crepes.
  
• Pour a layer of béchamel sauce into the baking dish. Arrange the crepes slightly overlapping each other.
• Cover with béchamel sauce and sprinkle with grated Parmesan cheese.
  *We made single portions but you can put them all together in a large baking dish by following the same procedure.
  
• Bake at 350°F/180°C for 20-25 minutes, until lightly browned. Remove from the oven and serve hot. Baked crepes with mushrooms and ricotta cheese are ready to enjoy!

Cookware

Attributes

Questions

Photos of members who cooked this recipe