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

Name: Ricotta and mushroom crepes: the perfect creamy vegetarian recipe for any occasion
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: En
Ingredients: 2 cups flour; 2 cups whole milk; 3 medium eggs; 2 tbsp melted butter; 1 pinch salt; 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; 2 cups milk; 3 tbsp butter; ⅓ cup flour; Nutmeg to taste; Black pepper to taste

Main Dish

Very Easy

1 h 20 m

752 Kcal

Ricotta and mushroom crepes are an elegant, ultra-creamy dish that’s perfect for anyone who loves comforting flavors and vegetarian cooking without giving up richness. The crepes start with a smooth, silky batter of flour, eggs, milk, and butter, cooked just until thin and tender. The filling blends fluffy ricotta with mushrooms sautéed in white wine, creating a velvety mix that wins you over at the very first bite. Folded into their classic handkerchief shape and baked with béchamel and Parmesan, they come out beautifully golden and irresistibly melty. Whether you’re planning a cozy Sunday lunch, a holiday meal, or a special dinner where you want to impress with something simple yet refined, these crepes deliver. With their soft crepes and creamy interior, they’re a standout option for vegetarians... or anyone craving a dish that feels like pure comfort from the first forkful.

Materials

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

Preparation

Preparation30 min

Waiting time30 min

Cook time20 min

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!

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FAQ ❓

How to store ricotta and mushroom crepes in the refrigerator?

Keep them in an airtight container for 1 to 2 days. It is best not to keep them too long because the filling contains dairy products and mushrooms.

Is it possible to freeze ricotta and mushroom crepes?

Yes, it is possible. Freeze the crepes already stuffed but still without béchamel sauce. Add it only after they are thawed and baked.

What are the secrets to making perfect crepes?

To get soft and thin crepes, it is important to let the batter rest in the refrigerator for at least 30 minutes. Cooking should be over medium heat and the pan lightly greased to prevent sticking.

Can I use any types of mushrooms?

Yes, you can use porcini, shiitake or mixed mushrooms. Porcini give a more intense flavor while champignons are more delicate and ideal for a balanced filling.

Is it possible to prepare this baked crepes recipe in advance?

Yes. You can prepare both the crepes and the filling the day before and store them separately in the refrigerator. Assemble and grate them only at the time of serving.

What is the best method to stuff the crepes without spilling the filling?

Spread the filling on only half the crepe and gently close it into a handkerchief. Pressing lightly helps compact the filling without letting it spill out.

Are ricotta and mushroom crepes also suitable as a Holiday dish?

Absolutely. They are perfect for Sunday lunches, Christmas and special occasions because you can prepare them in advance and they taste elegant and refined.

Can I add other ingredients to the filling?

Certainly. You can enrich the filling with spinach, chopped walnuts, diced bacon or herbs such as thyme and parsley.

Nutrition

for 1 serving / for 100 g

Calories: 752Kcal

Carbo: 69.3g
Total fat: 34.5g
Saturated fat: 20.7g
Proteins: 36.1g
Fibers: 4.1g
Sugar: 17.3g
ProPoints: 20
SmartPoints: 27

Nutritional information for 1 serving (552g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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

Ingredients

For the crepes:

For the filling:

For the béchamel sauce:

Materials