Mushroom Crespelle

Traditional Italian crepes stuffed with mushroom and cheese, baked to perfection.
Servings 4


  • 2/3 c. flour
  • 1 pinch salt
  • 1 1/4 c. milk
  • 2 eggs beaten
  • 3 Tbsp. butter


  • 3 Tbs. butter
  • 8 oz. cremini mushrooms
  • 8 oz. white mushrooms
  • salt
  • pepper
  • 8 oz. mascarpone cheese
  • 1/2 c. parmesan cheese


  1. Sift the flour into a large bowl. Add salt and milk; whisk until smooth. Whisk in eggs. Refrigerate batter for 1 hour.
  2. Filling: Meanwhile, melt 3 tablespoons of the butter in a saucepan. Add all of the mushrooms and cook until soft. Sprinkle with a dash each of salt and pepper. Transfer mushrooms to a bowl and in the same pan, add the mascarpone cheese and stir frequently until the cheese is melted. Add the mushrooms back to the pan and mix until combined. Stir in 2 tablespoons of the parmesan cheese and remove from heat.
  3. To cook the crespelle, heat 3 tablespoons of butter in a saucepan until melted. Cool for one minute and stir the melted butter into the crespelle batter.
  4. Wipe the pan clean with a paper towel so only a very thin layer of the butter remains, and ladle in enough batter to cover the bottom of the pan in a thin coat (about 3/4 full ladle). Tilt the pan so the batter evenly coats the pan. Cook on medium heat for about 1-2 minutes each side, flipping when lightly browned.
  5. Fill each crespelle with the mushroom filling, roll up tightly, and place in an oven-safe dish. Repeat for each crespelle and then top with remaining parmesan cheese and a few dollops of butter.
  6. Bake at 350 degrees for 15 minutes. Serve immediately.

Recipe Notes

Adapted from Dolce Vita Diaries