Back in the days I used to do so many crespelle at school, it’s such a nice memory and every time I make some at home I remember the good old time at school… awww!
Call it as you like, crepe, pancakes, whatever! As Italian, I will teach you the Italian way, aka Crespelle, gluten-free obviously!
The recipe is very easy and you’ll make your guest very happy, with not much of an offer to be honest!
I made some Mushrooms Crespelle since I had some mushrooms in the fridge but you can swap them with anything you like, from ham to bacon to even seafood!

Crespelle – Base

The base is pretty neutral, it can be used for savoury or sweet recipe and I may show you some alternative moving forward. The recipes I am presenting can serve 2 people, you can get up to 8 crespelle/disks.

Ingredients:

• 130g Gluten-Free Flour
• 2 Eggs
• 20g Butter
• 230ml Milk
• Salt

Method:

Let’s start with melting the butter and let it cool down. Take a bowl and mix the flour, a pinch of salt and the eggs with a whip. Add the butter and then the milk, some at the time, whip it well to dissolve lumps. Let the mix rest for 30 minutes, this will give us time to prepare the stuffing and the Besciamella sauce.
While the crespelle mix was resting, I chopped the mushroom and cooked them with some chopped garlic and parsley. I seasoned it with only some salt and pepper and then I made some Besciamella sauce.

Besciamella Sauce

Ingredients:

• 500ml Milk
• 50g Butter
• 50g Gluten-Free Flour
• Salt & Pepper
• Nutmeg

Method

Let’s start with melting the butter in a small casserole (but big enough to contain 500ml of milk) and add the flour, season it with salt and spices and cook for a couple of minutes. Add the milk slowly, bit by bit, and stir with a whip to dissolve all the lumps. Cook for a few minutes when until it starts boiling.
Some people will say to warm the milk first before adding in the butter and flour mix, do as you like. I just find it easier and faster to use cold or room temperature milk, the result is the same, it just saves me time.

It’s now time to prepare our Crespelle!

What we need is a no-stick pan, 24cm, and some oil spray. Heat the pan and spray it with some cooking-spray, when it’s hot enough put a scoop of mix and rotate the pan until the disk is flat and clean. When some bubbles will start to pop out, that means it is time to turn your disk and cook it for some extra seconds. Place the disk on a plate and repeat this until you finish the crespelle-mix.

Let’s assemble them!

The first step is to warm up to the oven at 180’C. Now let’s create the filling, mixing the mushrooms with Besciamella sauce, place a spoon of this mix in the middle of a disk, close it in half and close it again in half to create a sort of triangle. Do this for all the rest and place them in an oven-pan, I just added a little bit of Besciamella sauce at the bottom so they won’t stick at the bottom of the pan. Once you finish to stuff all the crespelle, use the remaining Besciamella sauce to cover the top of your dish, make sure to cover all the crespelle, so they won’t dry too much in the oven. Cover generously with parmesan cheese and it’s ready to be gratin in the oven for 25min, or until you see a nice golden colour.

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Hope you enjoyed and found this recipe helpful.
Please leave a comment below and let me know your thoughts or if you have any particular request!
Xoxo,
Davide