Wholemeal Mascarpone and Mushroom Crepes

Wholemeal crepes with mascarpone and mushrooms are an excellent dish that combines the delicacy of mascarpone with the intense flavor of mushrooms, all with a more rustic touch given by wholemeal flour. Here is what you need and how to prepare them.

Ingredients

For the crepes:

• 100 g of wholemeal flour
• 2 eggs
• 250 ml of milk
• A pinch of salt
• Olive oil or butter for the pan

For the filling:

• 300 g of mushrooms (fresh or frozen)
• 250 g of mascarpone
• 1 clove of garlic
• Chopped parsley to taste
• Salt and pepper to taste
• Extra virgin olive oil

For the béchamel sauce (optional):

• 25 g of butter
• 25 g of white flour
• 250 ml of milk
• Salt
• Nutmeg

Preparation

1. Let’s start with the crepes. In a large bowl, beat the eggs with a pinch of salt, then gradually add the wholemeal flour, stirring to avoid lumps.
2. Pour the milk in a thin stream, continuing to stir until a smooth and fluid batter is obtained. Let the batter rest for about 30 minutes.
3. In the meantime, prepare the mushrooms. Clean the mushrooms and slice them finely. Sauté a clove of garlic in extra virgin olive oil, then add the mushrooms and cook until they are golden brown. Add chopped parsley, salt, and pepper at the end of cooking. Remove the garlic and let it cool.
4. Incorporate the mascarpone into the cooked mushrooms, mixing until you get a homogeneous mixture.
5. Prepare the béchamel by melting butter in a small pot, add the flour and mix well. Then pour the hot milk, continuing to stir. Season with salt and nutmeg and cook until the béchamel has thickened.
6. Now cook the crepes. Heat a non-stick pan lightly greased with oil or butter and pour a ladle of batter, tilting the pan to spread the mixture evenly.
7. Cook for a few minutes on each side until they are lightly golden. Repeat until all the batter is used up.
8. Fill each crepe with some of the mushroom and mascarpone mixture, roll them up, and arrange them in a baking dish.
9. (Optional) If you wish, you can pour some béchamel over the rolled crepes before baking.
10. Bake the crepes in a preheated oven at 180 °C for about 10-15 minutes or until golden brown.

Did you know?

Although the addition of mascarpone is a more modern variation, mushrooms have always been a classic accompaniment for crepes in Italy, especially in Tuscany where they are known as “crespelle alla fiorentina” if served with béchamel. The use of wholemeal flour gives not only a richer and more rustic flavor but also an increase in fiber to the dish.