Mushrooms crepes

Mushrooms crepes

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June 7, 2022
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Category Main Pasta
Country Italy
Prep 20 mins
Cook 15 mins
Ready-in 35 mins
Yields 2 people
Skill Level Medium


1 white egg
60 g protein-free milk
20 g cornstarch
Pepe e olio as required
For the stuffing:
100 g dried mushroom
2 tablespoon of cooked peas
1 egg white
50 g rice cheese
a few leaves of parsley
1 clove of garlic
Pepe as required
1 tablespoon of extra virgin oil
Burro as required
Bread crumbs as required

Nutritional Table

Energy 365
Protein 6.5 g
Lipids 19 g
Carbohydrate 69 g
Sodium 70 mg
Phosphate 79 mg
Potassium 230 mg

Cooking Method


  1. Start by soaking the dried mushrooms
  2. Start preparing the crepes by beating the egg white with the milk, a pinch of salt and pepper.
  3. Sprinkle in the cornstarch and mix until a homogeneous mixture is obtained
  4. Grease a small pan with oil and pour the mixture to create two crepes by cooking them briefly on both sides
  5. Prepare the filling by cooking the previously squeezed and thinly sliced mushrooms in a pan with the mushrooms
  6. Also add the peas and half the amount of rice cheese
  7. Fill the two crepes with this mixture and fold them in 4
  8. Place them in a previously buttered baking dish and cover with the remaining part of rice cheese and bread crumbs