Name: Mushroom Crespelle
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 3 to 4 servings
Ingredients: 2 large eggs; 1 cup (250 milliliters) milk; 1 cup (130 grams) all-purpose flour; 1/2 teaspoon kosher salt; 1 tablespoon unsalted butter, melted; Unsalted butter or oil, for cooking; 8.8 to 10.6 ounces (250 to 300 grams) sliced mushrooms; Kosher salt and freshly ground black pepper; 1/2 cup plus 1 tablespoon (127 grams) unsalted butter; 3 garlic cloves, minced; 1 1/2 cups (375 grams) ricotta; 1/2 cup (40 grams) finely grated Parmigiano-Reggiano, plus more for serving; 1 large egg yolk; Pinch freshly grated nutmeg, plus more as needed; 1 lemon, halved; 2 tablespoons thinly sliced sage; 1/2 cup (125 milliliters) loosely packed basil

Directions

For the crespelle: Whisk together the eggs and milk in a medium bowl, then add in the flour and salt. Whisk well until smooth, then stir in the melted butter. Set the batter aside at room temperature for 1 hour or in the fridge for up to 2 days.
Place a medium nonstick skillet over medium heat. Very lightly grease the pan with butter or oil and pour a generous 1/4 cup of batter into the pan. Quickly tilt and swirl the pan to evenly coat the pan with the batter. Cook on the first side until lightly golden brown, about 1 minute, then flip and continue to cook for 30 seconds on the second side. Transfer the crespelle to a plate and continue cooking the remaining batter. You should end up with 8 or 9 crespelle.
Heat your oven to 375 degrees F.
For the filling: Place a medium skillet over medium heat. Add in the mushrooms, season with salt and pepper, and cook until the mushrooms release some of their liquid and begin to pick up a little color, about 5 minutes. Add in 1 tablespoon of the butter and continue to cook until golden, 2 to 3 minutes. Stir in the garlic and cook for an additional 30 seconds.
Turn off the heat under the pan. Transfer three-quarters of the mushrooms to a large bowl and the remaining mushrooms into a small dish. Into the larger bowl, add the ricotta, Parmigiano-Reggiano, egg yolk and nutmeg along with the zest and juice of half of the lemon and 1 tablespoon of the sage. Season with salt and pepper and stir well to combine. Divide the mixture over each crespelle and spread into an even layer. Fold in half and then in half again into triangles and lay, slightly overlapping, into a sheet pan. Bake the crespelle just until heated through and lightly crisp around the edge, 15 to 20 minutes. Meanwhile, make the sauce.
For the sauce: Return the pan to medium heat. Add in the remaining 1/2 cup of butter and cook, stirring occasionally, until gold brown flecks appear, 4 to 6 minutes. Turn the heat off and stir in the remaining 1 tablespoon of sage and the zest and juice of the remaining lemon half. Season with a bit of nutmeg, salt and pepper, and stir through the cooked mushrooms, just to heat through.
Serve the crespelle with the brown butter and mushrooms spooned over top along with a scattering of Parmigiano-Reggiano and fresh basil leaves.

Cook’s Note

Leftovers are great the next day heated in the oven and served with a fried egg on top.

Mushroom Crespelle

Ingredients

Crespelle:

Filling and Sauce:

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages