Crepes with porcini mushrooms and truffle
Two of the most known products of Italy’s culinary heritage are without doubt porcini mushrooms and truffles. Over the decades, the experienced housewives and after that some chefs thought to combine them together with one of the most traditional Tuscan dishes: Crespelle.
Here is the recipe: crespelle ai funghi porcini e tartufo, or crepes with porcini mushrooms and truffle.
Ingredients for the batter
• 150 g flour
• 3 eggs
• 300 ml milk
• 75 g butter (melted)
Whisk well the flour, egg, melted butter and salt. Then add lukewarm milk, mix thoroughly and let it rest for at least 30 minutes.
Ingredients for the bechamel sauce
• 1 L milk
• 100 butter
• 80 g flour
Melt the butter in a saucepan. Add flour, then cook for a minute. Then add the milk, mixing constantly. Bring it to simmering point and cook it until the sauce becomes thick. Add salt and nutmeg to taste and then set it aside.
Ingredients for the porcini mushroom filling
• 300 g porcini
• 1 garlic clove
• 2 sprigs of catnip or wild mint
• 2 tbs extra virgin olive oil
• a pinch of salt
• a pinch of pepper
Clean the mushrooms with a damp cloth, dice them finely then lightly sautè the garlic. Add the mushrooms, catnip leaves, salt and pepper. Cook for a few minutes.
How to combine the ingredients
Fill each crepe with the chopped mushrooms and bechamel sauce mixed in. Fold in half, and heat in the oven for one minute. Top with bechamel sauce that has been combined with some truffle cream. Shave a bit of fresh truffle on top of each crepe before serving.
Did you know there is a more traditional way to make crespelle? It’s crespelle alla fiorentina here on the blog: you can find the recipe !