Crespelle with Mushroom & Pumpkin filling – Easy and Light!

Name: Crespelle with Mushroom & Pumpkin filling - Easy and Light!
Prep time: 25 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: European
Ingredients: For the mushrooms:; 150g mixed mushrooms finely chopped; ½ tsp garlic paste/1 garlic clove; 1 tbsp extra virgin olive oil; 3 sage leaves finely chopped; Salt and pepper to taste; For the pumpkin cream:; 300g pre-cooked pumpkin; 80ml milk; For the crespelle:; 1 egg; 100g flour; 170g milk; For the parmigiano sauce on top:; 80g cooking cream; 60g freshly grated parmigiano; Salt, nutmeg and pepper a pinch; Optional: freshly grated cheese on top

by Micaela Harrasser December 25, 2023

December 25, 2023

Looking for something light, filled with vegetables and easy to make? Try these crespelle filled with creamed pumpkin, flavorful mushrooms and covered in a delicious cheese sauce. Simply divine!

Crespelle are very thin crepes, very simple to make and very versatile! You can fill them with everything you can think of. In this case, I opted for sweet pumpkin and earthy mushrooms, a great combination. Other options could be pumpkin and minced meat, mozzarella and mushrooms, tomato and aubergine.

For the crespelle, as mentioned in the method, it’s important to not overcook them. Use a gentle heat, and keep checking them with a spatula. You want to keep the color very pale, and as soon as they are ready you can flip them. Also, make sure to not make them too thick! In this way you’ll make perfect, soft shells. Usually they are first covered in a light sauce, then baked. If you want something simpler than this cheese sauce, a simple cooking cream with a sprinkle of cheese will do 😊 Enjoy!

Crespelle with Mushroom & Pumpkin filling - Easy and Light!

Serves: 2 Prep Time: 25 min Cooking Time: 20 min 20 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For the mushrooms:

150g mixed mushrooms finely chopped
½ tsp garlic paste/1 garlic clove
1 tbsp extra virgin olive oil
3 sage leaves finely chopped
Salt and pepper to taste

For the pumpkin cream:

300g pre-cooked pumpkin
80ml milk

For the crespelle:

1 egg
100g flour
170g milk

For the parmigiano sauce on top:

80g cooking cream
60g freshly grated parmigiano
Salt, nutmeg and pepper a pinch

Optional: freshly grated cheese on top

Instructions

First, let’s cook the mushrooms.
Heat some oil in a pan while you chop the mushrooms.
Add them to the pan, and cook on medium heat stirring frequently for about 5-10 minutes, until they are tender.
If they start to stick to the pan, add a splash of water.
When almost ready, add a pinch of salt and pepper, and your fresh herb of choice (here I used sage, parsley is a nice alternative).
Set the mushrooms aside.
Using a blender or food processor, mix the pre-cooked pumpkin with the milk to make the pumpkin cream.
Set aside.
Now let’s prepare the crespelle!
In a bowl, combine the egg and flour with a whisk or wooden spoon.
Slowly add the milk while mixing to prevent formation of clumps.
You are looking for a consistency that is not too dense, nor as liquid as milk.
To cook the crespelle: in a medium pan, heat up some butter.
Add enough batter to cover the base in a thin layer.
Cook until you can easily detach the crespelle from the bottom of the pan, without making it too dark/cooked.
In this way, they will be softer and easier to fold.
Flip them and do the same for the other side.
Once you are done, you can prepare the last ingredient: the cheesy sauce!
In a small pot, heat up the milk, cheese and spices, mixing every now and then.
Once the cheese has dissolved, the sauce is ready!
Now, time to assemble the crespelle.
On a baking tray lined with baking paper, add the crespelle.
Fill half with the pumpkin cream and mushrooms.
Fold the other half of the crespelle on top to close them, and repeat.
Once done, cover them with the cheese sauce.
Bake in the oven with grill on, until golden (about 5 min).
Enjoy!