Italian Crespelle with Grilled Mushrooms

Introduction

Crespelle, the Italian take on delicate crepes, make the perfect vessel for a smoky grilled mushroom filling. We’ll use the Arteflame grill to give the mushrooms a beautiful char and an earthy depth of flavor. The light, buttery crespelle wrap around the mushrooms, creating a dish that’s as elegant as it is delicious.

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 eggs
• 2 tbsp melted butter
• 1/4 tsp salt
• 1 tbsp butter for cooking
• 2 cups mixed mushrooms (portobello, cremini, oyster), sliced
• 2 cloves garlic, minced
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins.
3. Light the paper and let the firewood catch. The grill will be ready in about 20 minutes.

Step 2: Prepare the crespelle batter

1. In a bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth.
2. Let the batter rest for 10 minutes.

Step 3: Cook the crespelle

1. Butter the Arteflame flat cooktop lightly.
2. Pour a small ladle of batter onto the flat cooktop near the center where it's hotter.
3. Use a spatula to spread the batter thinly.
4. Cook until set, about 1-2 minutes, then flip and cook another 30 seconds.
5. Transfer to a plate and repeat until all the batter is used.

Step 4: Grill the mushrooms

1. Melt butter on the flat cooktop.
2. Add sliced mushrooms and cook near the center for 3-4 minutes, stirring occasionally.
3. Add garlic, salt, pepper, and smoked paprika.
4. Continue cooking until mushrooms are nicely caramelized.

Step 5: Assemble the crespelle

1. Mix ricotta cheese and Parmesan in a small bowl.
2. Spread a small amount of the cheese mixture on a crespelle.
3. Top with grilled mushrooms and sprinkle with fresh parsley.
4. Fold or roll the crespelle and serve warm.

Tips

• Use different mushrooms for unique flavors.
• For extra creaminess, add a spoon of mascarpone to the filling.
• Grill garlic cloves whole, then mash them into the filling.
• Add a drizzle of truffle oil for an elegant finish.
• For crispier edges, let the crespelle cook a little longer before flipping.

Variations

1. Spinach & Ricotta: Add sautéed spinach to the ricotta filling for added texture and depth.
2. Truffle Infused: Drizzle with truffle oil and add shaved truffle for a refined taste.
3. Goat Cheese & Walnut: Substitute ricotta with creamy goat cheese and top with crushed walnuts.
4. Prosciutto & Mozzarella: Add thin slices of prosciutto and fresh mozzarella for a more savory twist.
5. Pesto & Sundried Tomato: Spread a thin layer of pesto and add chopped sundried tomatoes for bold flavor.

Conclusion

Italian crespelle with grilled mushrooms offer a sophisticated yet simple way to enjoy smoky, savory flavors cooked to perfection on the Arteflame grill. These crepes are light, buttery, and filled with earthy, grilled mushrooms, making them a delectable dish that you can serve as an appetizer or main course.

Best Pairings

• A crisp white wine like Sauvignon Blanc
• A light Italian salad with balsamic dressing
• Grilled asparagus or a side of roasted cherry tomatoes
• Fresh-baked focaccia bread with olive oil