Autumn mushroom and scamorza crêpes

A baked first course with a woodland aroma, perfect for October

Thin crêpes, a creamy filling of sautéed mushrooms, and melty Nobili Scamorza: a simple baked classic, perfect for Sunday lunches. The scamorza binds everything together and adds character without overpowering the woodland aromas.

Ingredients (4 servings)

For the crêpes (8–10 pieces, Ø 20 cm)

• 120 g of all-purpose flour
• 2 medium eggs
• 300 ml of milk
• 20 g of melted butter + extra for greasing the pan
• A pinch of salt

For the filling

• 400 g of mixed mushrooms (porcini / champignon / pioppini)
• 1 shallot
• 2 sprigs of fresh thyme (or parsley)
• 30 ml of dry white wine (optional)
• 2 tablespoons of extra virgin olive oil
• Salt and black pepper, to taste

For the light béchamel sauce

• 30 g of butter
• 30 g of flour
• 350 ml of hot milk
• Nutmeg, salt, and pepper, to taste

To complete

• 180–200 g of Nobili Scamorza, cut into small cubes or coarsely grated
• 30 g of grated Parmigiano Reggiano

Step by step preparation

1. Crêpes
   In a bowl, whisk the eggs and milk, then add the sifted flour, salt, and finally the melted butter. Let the batter rest for 15 minutes. Heat a non-stick pan (20 cm / 8 in), lightly grease it with butter, and cook the crêpes by pouring in a small ladle of batter at a time (about 40–50 seconds per side). Stack the crêpes and set aside.
2. Mushrooms
   Finely chop the shallot and gently sauté it in a pan with the olive oil. Add the sliced mushrooms, increase the heat, season lightly with salt and pepper. After 5–6 minutes, deglaze with the wine (if using) and add the thyme or parsley. Turn off the heat once the mushroom liquid has evaporated.
3. Béchamel sauce
   Melt the butter, add the flour, and cook for 1 minute. Gradually pour in the warm milk, stirring constantly until it thickens. Season with salt, pepper, and nutmeg.
4. Filling
   Mix the mushrooms with 3–4 tablespoons of béchamel and half of the Nobili Scamorza. Fill each crêpe with the mixture and roll it up (or fold it fan-style).
5. Assembly
   Lightly coat the bottom of a baking dish with béchamel, arrange the crêpes, then cover with the remaining béchamel, the leftover scamorza, and the Parmesan cheese.
6. Bake
   Bake at 180 °C (350 °F) for 18–20 minutes, then finish with 2 minutes under the grill to gratinate. Let rest for 5 minutes before serving.

Conclusion

Melty, fragrant, and easy to portion: mushroom & Nobili Scamorza crêpes bring the flavors of October to the table with a golden gratin that wins everyone over.

Have a nice meal!