Recipes

Stuffed savory crepes, recipes


The Crepes they can be filled in many ways both with meat, cheese and vegetables. The secret is to have ingredients whose traceability is guaranteed, Therefore in the case of vegetables, always choose from organic farming and in the case of eggs from organic farming. Another recommendation is to choose fresh seasonal vegetables or those from your own garden. But let's see in detail some recipes to make the stuffed savory crepes.

Stuffed savory crepes with mushrooms, ingredients for 12 crepes

  • 500 grams of champignon mushrooms
  • A handful of chopped parsley
  • 6 tablespoons of bechamel
  • 150 grams of leerdammer
  • 50 grams of grated Parmesan cheese
  • A clove of garlic
  • Cream
  • Salt, oil to taste

The preparation

  1. Prepare the crêpes and let them cool
  2. In the meantime, peel the mushrooms, clean them well, cut them into small pieces and sauté them for about 10 minutes in a non-stick pan with a drizzle of oil.
  3. After a few seconds, add the parsley and a clove of garlic and mix well
  4. After the time has elapsed, pour everything into a bowl and add the béchamel, the cheese cut into cubes and half of the parmesan, then add salt and mix everything
  5. Put two tablespoons of the freshly prepared mixture on each crepe, then roll it up
  6. Place the crêpes side by side in a baking dish, sprinkle them with the remaining béchamel mixed with the heated cream and with the remaining grated cheese and bake at 180 degrees for about 20 minutes.

You can prepare this dish the day before by storing it in the refrigerator.

Stuffed savory crepes with zucchini and saffron, the ingredients and the preparation

  • 2 courgettes
  • 6 tablespoons of bechamel
  • 100 grams of Emmenta
  • 100 grams of cottage cheese
  • 50 grams of grated Parmesan cheese
  • Salt, oil, butter, milk, to taste

Preparation

  1. Wash, peel and finely chop the courgettes
  2. Pour them into a bowl, add the béchamel to which you have added the saffron dissolved in the glass of hot milk
  3. Add the ricotta, the emmental cut into cubes and half of the Parmesan
  4. Mix and season with salt
  5. Put two tablespoons of the freshly prepared mixture on each crêpes then roll it up
  6. Place the crêpes side by side in a baking dish, sprinkle them with the remaining béchamel mixed with the heated cream and with the remaining grated cheese and bake at 180 degrees for about 20 minutes.

Video: Savory Crepes with Mushroom Filling Recipe - VideoCulinary (October 2020).