Crespelle Stuffed with Mushrooms

Name: Crespelle Stuffed with Mushrooms
Yield: makes 12 stuffed crespelle, serving 6 or more
Ingredients: 5 large eggs; 4 tablespoons extra-virgin olive oil; 1 1/2 cups water; 1/3 teaspoon salt, plus more for the stuffing; 1 1/2 teaspoons sugar; 1 1/2 cups all-purpose flour; 4 tablespoons melted butter for the pans, or more if needed; 5 tablespoons butter; 1 medium-large onion, chopped (1 1/2 cups); 4 garlic cloves, crushed and peeled; 1 1/2 teaspoons all-purpose flour; 1 1/2 pounds mixed fresh mushrooms (such as porcini, shiitake, cremini, and common white mushrooms), cleaned and sliced; 1 1/2 cups heavy cream; 3 tablespoons chopped fresh Italian parsley; 2 cups freshly grated Pecorino Romano; A 9-inch crêpe pan; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; A large baking dish or shallow casserole, 10 by 15 inches, or similar size

December 14, 2011

Crespelle (Italian for “crêpes”) are easy, delicious, and versatile. You can fill and bake them with almost any stuffing. Here’s a favorite of mine, crespelle filled with a creamy mushroom ragù, as they do it in Maremma. Many wonderful dishes can be made using crespelle in place of pasta. If you have all the ingredients for a filling for lasagna, for example, but do not want to make pasta, crêpes are ideal.

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