Crespelle with Mushroom
are a thin, soft Italian equivalent to the French crepe and are filled
with either sweet or savory ingredients. This recipe takes the
crespelle one step further with a quick breading and fry. No short cuts
allowed with premade, unless you can find crepes or crespelle that
contain no sugar. If you want to totally blow your diet, add a drizzle
of Parmesan cream sauce.
1 cup all-purpose flour
2/3 cup each milk and water
3 large eggs
1/4 tsp salt
6 tbsp clear melted butter (butter spooned off the milky residue)
You can buy this in any grocery store (ghee)
1 whisked egg
1/2 cup flour
1/2 cup breadcrumbs
2 tbsp olive oil
5 ounces mushrooms, finely
1 onion, finely chopped
2 ounces Swiss chard leaves, finely
Oil for frying
Parmesan cream (Alfredo), if desired
THE FILLING: Add oil to a medium fry pan over medium heat. Add in
mushrooms, onion, and chard to pan and cook until well softened,
stirring occasionally, about 20 minutes. Remove mixture from heat
and blend smooth with hand blender or in a blender. Set aside and allow
MAKE THE CREPE: Measure flour into a bowl, whisk in the
milk and water to make a smooth blend. Pour the batter through a
fairly fine-meshed sieve to remove any lumps. Whisk in the eggs, salt
and 3 tablespoon butter. Let rest minimum 1 hour.
Heat crepe pan
(or 10 inch non stick skillet) at medium hot heat and brush with
butter. Pour 1/4 cup of batter into center of pan and tilt it in all
directions to coat bottom of pan. After 30 seconds or so, bottom should
be lightly browned, flip crepe and cook an additonal 20 seconds.
Transfer to rack and allow to cool. Continue until batter is used.
Place 2 tableoons of mushroom filling in the bottom third of crespelle.
Fold bottom third of crespelle to center and fold sides to middle and
roll up, think burrito.
Fill bottom of fry pan with oil and
heat. Dip crespelle in egg then in flour then in breadcrumbs. Fry seam
down, turning, until all sides are brown and crispy. Remove, drizzle
with cream sauce (if desired) and serve with Mafalda.