Mushroom pancakes with béchamel sauce
Mushroom Crepes with Bechamel Sauce: A Simple, Quick, and Delicious Recipe
If you're looking for a recipe that combines flavor, texture, and delicate aromas, mushroom crepes with bechamel sauce are the perfect choice! This recipe will not only make you the center of attention at any meal but will also delight your taste buds. A perfect combination of flavorful mushrooms, creamy filling, and velvety bechamel sauce, all wrapped in a soft crepe. Whether you serve them for breakfast, lunch, or dinner, these crepes are a versatile and delicious choice.
Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Number of servings: 4
Necessary ingredients:
For the crepes:
- 4 crepes (you can use your favorite recipe or prepare them using the following simple recipe)
- 6-7 champignon mushrooms
- 1 small onion
- 4-5 tablespoons grated parmesan
- a little white wine
For the bechamel sauce:
- 40 g butter
- 2 tablespoons flour
- 250-300 ml milk
- salt, to taste
- white pepper, to taste
- a pinch of nutmeg
Crepe preparation:
If you don’t have crepes ready, here’s a simple recipe to make them:
1. In a bowl, mix 250 g of flour with 2 eggs, 500 ml of milk, a tablespoon of sugar, and a pinch of salt.
2. Heat a non-stick pan and grease it with a little oil or butter.
3. Pour a ladle of the crepe mixture into the pan and swirl it to cover the entire surface.
4. Cook the crepe on one side until golden, then flip it to the other side. Repeat the process until you finish the mixture.
Mushroom filling preparation:
1. Clean the mushrooms and chop them into small cubes. Peel and finely chop the onion and sauté it in a pan with a little oil.
2. When the onion starts to brown, add the chopped mushrooms and let them soften for 5-7 minutes.
3. After the mushrooms are cooked, deglaze with a little white wine and let the alcohol evaporate.
4. Season with salt, then add a cup of vegetable broth. Cook on low heat until the liquid reduces almost completely.
Bechamel sauce preparation:
1. In a saucepan, melt the butter over low heat. Once melted, add the sifted flour and mix well to avoid lumps.
2. Gradually add the milk, stirring continuously. Continue to cook until the sauce thickens. Season with salt, white pepper, and a pinch of nutmeg.
Assembly:
1. Once the mushroom filling is ready, add 4-5 tablespoons of bechamel sauce over the mushrooms and mix well.
2. Take a crepe, place 2 tablespoons of mushroom filling in the center, spread it evenly, and sprinkle grated parmesan on top.
3. Roll the crepe and tuck in the ends. Repeat with the other crepes.
4. In a greased baking dish, place the filled crepes, pour bechamel sauce on top, and sprinkle parmesan.
5. Bake in a preheated oven at 180°C for 20 minutes or until nicely browned.
Serving:
Serve the crepes warm, sprinkled with chopped fresh parsley. This detail will not only add a splash of color but also a fresh and aromatic taste.
Practical tips:
- Make sure the mushrooms are fresh for better flavor. Champignon mushrooms are ideal due to their delicate texture.
- You can experiment with different types of cheese; for example, mozzarella or goat cheese can add an interesting note.
- If you don’t have vegetable broth, water can be an alternative, but broth adds a more complex flavor.
- If you prefer a thicker bechamel sauce, add a little more flour.
Nutritional benefits:
Mushroom crepes with bechamel sauce are a good source of protein, fiber, and B vitamins. Mushrooms are rich in antioxidants, and the bechamel sauce can be a source of calcium due to the milk and cheese.
Frequently asked questions:
1. Can I prepare the crepes in advance?
Yes, you can prepare the crepes a day ahead and store them in the fridge. Reheat them before filling.
2. Can I use other types of mushrooms?
Of course! You can use shiitake or portobello mushrooms for a more intense flavor.
3. How can I make the recipe vegetarian?
Make sure to use vegetable broth and omit the cheese or use a vegan alternative.
Ideal combinations:
These crepes pair perfectly with a fresh green salad or a lightly spicy tomato sauce. Also, a glass of dry white wine will perfectly complement the meal.
This recipe for mushroom crepes with bechamel sauce is not just a tasty dish but also an opportunity to bring family and friends together at the table. Enjoying each bite, you will discover not just a combination of flavors but also a culinary tradition that has remained alive over time. Don’t forget to share this recipe with your loved ones and bring smiles to their faces!
Ingredients: 4 pancakes according to your recipe used 6-7 champignon mushrooms 4-5 tablespoons of grated parmesan 1 small onion a little white wine FOR THE BECHAMEL SAUCE: 40g butter 2 tablespoons of flour 250-300ml milk salt white pepper a pinch of nutmeg
