Crespelle
Sunday, July 5th
11:00 AM - 12:30 PM Pacific Time
Join Gaia from Tuscany to learn how to make crespelle, or Italian crepes, and their fascinating history! Gaia will teach you her favorite filling of them all - a creamy mushroom and cheese sauce.
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.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Clean and chop your mushrooms into small pieces.
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)
500 milliliters ( 2 cups) milk
50 grams (1/4 cup) flour
Batter
125 grams (1 cup) 00 flour or all-purpose flour
300 milliliters (1 1/4 cup) milk
2 eggs
Filling
300 grams (4 cups) mushrooms cleaned and sliced into small pieces
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/pancetta (other kinds of cured meats)
Optional* Some parsley for garnishing
Optional* 1 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!