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Crespelle

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Crespelle are more widely known with their French name "crêpes". However, when I say "Crepelle" as a dish, I mean an oven-cooked dish with crepes filled with anything you'd like, and besciamella on top. Great for an indoor Sunday in Winter, it's a very filling and equally tasty dish!

Ingredients (2 people)#

For the crêpes: - Cheakpea flour: 100 gr - Water: 200 gr - A tiny tiny pinch of salt

For Besciamella make it yourself

For the filling, you can get creative here, but I'd suggest two of my favourites.

Cream and Mushroom#

  • Vegan double cream for cooking: 250 gr
  • Mushroom (any kind, but I suggest Chestnut mushroom): 500-550 gr
  • Soy sauce: 3 tbsp

Ricotta and Spinach#

  • Vegan ricotta from 500 gr of unsweetened soy milk - make it yourself
  • Fresh spinach: 200 gr - you can use frozen spinach and unfreeze them before cooking

Method for Cream and Mushroom Crespelle#

  1. Cut the mushroom in pieces (big or small it doesn't matter, you're going to blend them later anyway). Put them in a non-stick pan and cook them until they release the water (should take around 10-15 minutes)
  2. Stir the mushroom every now and then, and cook the crêpes in the meantime
  3. Prepare the batter with chickpea flour and water, and whisk it to remove the clots as much as possible
  4. To cook the crêpes, warm up a small non-stick pan, ideally it should be as small as the size of the crêpes you want to make. Put a little bit of your seeds oil of choice, and then pour the batter in. Once it's solid and looks like a crêpe, flip it around with the help of a spatula, cook the other side, and then put aside on a plate, and make another one, and then another one...and so on, until you've done them all. You should get 6-8 crêpes, depending on the size you make
  5. Keep the crêpes aside and prepare the filling. Take out the cooked mushroom from the pan, put them in a blender and blend them very roughly, to keep pieces of mushrooms visible
  6. Put them back in the pan, add the cream and the soy sauce, and cook for 5-10 minutes, until the cream's liquid evaporates a bit
  7. Then prepare the crêpes. Take one, put the mushroom and cream filling in the middle of it with a spoon, and then wrap it up and put it in an oven casserole. Put them all one next to the other
  8. Lastly, prepare the Besciamella and then pour it on top of the crêpes
  9. Put in the pre-heated over and cook for 15-20 minutes with fan.

Once ready, I suggest leaving it there for 10 minutes before eating it.