Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Mushroom Crêpes — Autumn Comfort on a Plate
Soft, golden crêpes filled with sautéed mushrooms and melted Sicilian cheese — a warm, fragrant autumn dish perfect for cosy evenings.
🛒 Ingredients
▸ For the crêpes
- ✓ 500 ml whole milk
- ✓ 250 g plain flour
- ✓ 3 eggs
- ✓ 40 g melted butter, plus extra for greasing the pan
- ✓ a pinch of salt and pepper
▸ For the filling
- ✓ 1 kg mixed mushrooms (such as champignon and oyster)
- ✓ 300 g tuma or mild provola
- ✓ 80 g grated Sicilian Pecorino
- ✓ a handful of chopped parsley
- ✓ extra-virgin olive oil
- ✓ salt
- ✓ 40 g butter
📊 Nutritional Information
If you're in the mood for something warm, soft and utterly comforting, these Sicilian mushroom crêpes are just the thing. They bring together the gentle creaminess of local cheese with the earthy perfume of sautéed mushrooms — a proper autumn hug in food form.
This dish is the kind of recipe Sicilian families lean on when the evenings turn cool: unhurried, generous and deeply aromatic. The mushrooms simmer away with parsley until tender, while the crêpes cook to thin, delicate rounds ready to cradle all that lovely filling. Finished in the oven with a bubbling crown of Pecorino, they emerge golden, fragrant and irresistible.
👨🍳 Preparation
- 1
Clean the mushrooms and slice them thinly. Sauté in a pan with olive oil, salt and parsley until they’re tender and any excess liquid has evaporated.
- 2
In a bowl, whisk the eggs with the milk and a pinch of salt, then add the sifted flour and finally the cooled melted butter.
- 3
Let the batter rest in the fridge for 30 minutes.
- 4
Heat a nonstick crêpe pan, brush lightly with butter and pour in a ladleful of batter, swirling to coat. Cook each crêpe for 1 minute per side.
- 5
Fill each crêpe with the mushrooms and slices of tuma, then fold into a fan shape.
- 6
Arrange the filled crêpes in a buttered baking dish, sprinkle with Pecorino and dot with small pieces of butter.
- 7
Bake at 200°C for 20 minutes, until golden and bubbling.
- 8
Serve piping hot, fragrant with woodland mushrooms and melted cheese.
💡 Tips and Variations
Add a spoonful of light béchamel or a mushroom sauce for an even creamier result.
For a coastal twist, fold in a handful of sautéed prawns — surprisingly delicious.
📦 Storage
- • Store cooked crêpes in the fridge for up to 2 days.
- • You can freeze them before or after baking for up to 1 month.
- • Reheat in the oven covered with foil to keep them soft.
- • Avoid plastic containers — glass or ceramic works best.
🍷 Pairing
Pair with a glass of Etna Bianco DOC — floral on the nose and beautifully balanced, it complements the mushrooms’ earthy depth.
These Sicilian mushroom crêpes are autumn at its most comforting — slow, warm and full of character. Take your time, enjoy the aromas filling the kitchen, and savour that first creamy, fragrant bite.
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