Baked crespelle with porcini mushrooms and spinach

    1 hour 50 min

    Crespelle are Italian crepes, filled and then baked in a white sauce, called Crespelle al forno con porcini e spinaci. I layered the crespelle in a lasagna style with a filling of spinach and porcini mushrooms. You can prepare the crepes up to one day in advance and fill and cook later. This dish can also be frozen.

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    Serves: 10 

    • For the crespelle
    • 3 eggs
    • 3 tablespoons plain flour
    • 500ml milk
    • 1 pinch salt
    • For the filling
    • 1 tablespoons extra virgin olive oil
    • 1 knob butter
    • 1 garlic clove, crushed
    • 600g fresh porcini mushrooms, sliced, or 60g dried porcini, soaked in water
    • 1 small bunch fresh parsley, minced
    • 500g fresh spinach
    • 800ml ready made Béchamel sauce
    • 200g grated Parmesan cheese
    • salt and pepper, to taste

    Prep:1hr  ›  Cook:20min  ›  Extra time:30min freezing  ›  Ready in:1hr50min 

      For the crespelle batter:

    1. In a bowl mix eggs, flour, milk and salt. Whisk well to make a batter without lumps. You can prepare this also also in a food processor. Cover with cling film and refrigerate for 30 minutes.
    2. For the filling:

    3. Fry the garlic in a pan with oil and butter until just pale golden. Add the mushrooms, coat in oil and fry on heat until soft. Season with salt and pepper. Add parsley, stir and remove from heat. Discard garlic. If using dried porcini, squeeze them after soaking then chop and add.
    4. Add the spinach to a saucepan with a few tablespoons of water. Cover with a lid and cook on medium heat until wilted, about 5 minutes. Drain and squeeze off all the excess water. Add salt and chop finely.
    5. Reheat the Béchamel sauce and set half to one side. Add the chopped spinach to the sauce, along with half of the grated Parmesan cheese.
    6. To make, fill and bake the crespelle:

    7. Lightly grease a nonstick frying pan with butter and once hot add 1 small ladle of the crespelle batter. Tilt the pan back and forth to distribute the batter evenly. Once the edges look dry, flip the crepe and cook on the opposite side. Transfer to a plate and keep cooking more crespelle until you used up all your batter. To speed up this fairly long process, you can use 2 pans and cook the crepes in parallel.
    8. Preheat the oven to 200 C / Gas 6. Spread some of the reserved Bèchamel sauce on the bottom of a baking dish.
    9. Place 2 to 3 crepes on the bottom of the pan and cover with a ladle or more of Béchamel with spinach. Add a second layer of crepes, add some mushrooms, a ladle of Béchamel sauce and grated Parmesan. Proceed assembling the same way, alternating a layer of spinach with a layer of mushrooms. Finish with a layer of mushrooms, Béchamel and a generous sprinkle of Parmesan.
    10. Bake in the preheated oven for 15 to 20 minutes. Remove from oven, let stand for 10 to 15 minutes and serve. Great also the following day.

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