Description
Thin Italian crêpes filled with sautéed mushrooms, a rich and savory dish perfect for any meal.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 1/4 tsp salt
- 2 tbsp butter, melted
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Whisk flour, eggs, milk, salt, and melted butter in a bowl until smooth. Let the batter rest for 30 minutes.
- Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft.
- Add mushrooms and cook until tender. Season with salt and pepper. Set aside.
- Heat a non-stick pan over medium heat. Pour a thin layer of batter, swirling to coat the pan.
- Cook until edges lift, then flip and cook briefly. Repeat for all crêpes.
- Fill each crêpe with mushroom mixture, fold, and sprinkle with Parmesan.
- Garnish with fresh parsley before serving.
Notes
- Let batter rest for best texture.
- Use a non-stick pan for easy flipping.
- Adjust mushroom filling seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 crêpe
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
Keywords: Crespelle ai Funghi, Mushroom Crêpes, Italian crêpes, Vegetarian dish