Join Gaia from Tuscany to learn how to make crespelle, or Italian crepes. Gaia’s mother usually makes three to four different fillings as these savory pancakes are eaten on special occasions like Easter and Christmas, but Gaia will teach you her favorite filling of them all - a creamy mushroom and cheese sauce.
While many people will compare this to the French crepe, this dish has a much deeper history in Italy than meets the eye. Join Gaia in class and you’ll learn why!
Class Details
May 30 at 12:00 PM - 1:30 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class, we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients & Preparation
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Note: Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Crespelle (Italian Crepes)
2 people serving
Besciamella (you can choose to double the amount for extra creaminess)
50 grams (3 1/2 tablespoons) butter (plus some extra for frying)
50 milliliters ( 1/4 cup) milk
50 grams (1/4 cup) flour
Batter
125 00 flour or all-purpose flour
300 milliliters (1 1/4 cup) milk
2 eggs
Filling
300 grams (4 cups) mushrooms
50 to 100 grams (1/2 cup to 1 cup) grated parmesan
100 to 150 grams (1/2 to 1 cup) Fontina cheese/Scamorza cheese/Provolone cheese/ North American style Mozzarella
Nutmeg, Black pepper, and salt
Optional* 50 to 100 grams (2 ounces) smoked ham/ speck ham/prosciutto crudo /pancetta (other kinds of cured meats)
Optional* Some parsley for garnishing
Optional* A glass of white wine
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 medium frying pan
1 medium to small non-stick frying pan /crepe pan
1 spatula pan/omelette turner (optional)
1 oven dish
1 ladle
General Steps
Prepare batter for the crepes.
Prepare mushroom filling.
Make the bechamel sauce.
Assemble the final crespelle dish!
More Classes from Gaia
Please see below for all class options by this chef, or email hello@thetablelesstraveled.com.