Crêpes with Mushrooms, Speck and Asparagus

50 minutes

Medium

4 people

Savory crêpes filled with Versilfood mushrooms, speck, and asparagus, gratinated in the oven. A flavorful first course, ideal for lunches and dinners with friends.

Ingredients

For the crêpes: 250 ml milk, 2 eggs, 125 g “00” flour, 30 g melted butter, a pinch of salt
200 g Versilfood Mixed Sautéed Mushrooms with Porcini (“trifolati”)
100 g speck cut into strips
200 g asparagus (frozen is fine)
200 ml béchamel sauce (ready-made or homemade)
50 g grated cheese
Butter as needed for the pan
Salt and pepper to taste

Preparation

Preparation of crêpe batter: In a bowl, beat the eggs with the milk and a pinch of salt. Add the sifted flour a little at a time, mixing with a whisk to avoid lumps. Add the cooled melted butter and mix until you have a smooth batter. Cover and let rest in the refrigerator for about 20–30 minutes.
Cooking the crêpes: Lightly grease a non-stick pan with a thin layer of butter and heat it. Pour a small ladle of batter and rotate the pan to distribute it in a thin layer. Cook for 1–2 minutes per side, until golden; repeat until the batter is finished and set the crêpes aside.
Filling preparation: In a non-stick pan, briefly sauté the speck without adding fat. Add the asparagus cut into pieces (if frozen, directly from frozen) and cook for 5–6 minutes with a splash of water, seasoning with salt only at the end. In another pan, heat the Versilfood sautéed mushrooms for a few minutes until flavorful.
Assembling the filling: Combine the asparagus, speck, and sautéed mushrooms in a bowl. Add 2–3 tablespoons of béchamel sauce to bind the mixture and mix.
Filling the crêpes: Place a crêpe on the work surface, put a generous spoonful of filling in the center, and roll up or fold into a handkerchief shape. Arrange the stuffed crêpes in a lightly buttered baking dish.
Gratinating and plating: Cover the crêpes with the remaining béchamel, sprinkle with grated cheese, and gratinate in a preheated oven at 190°C for about 10–12 minutes, until a light golden crust forms on the surface. Serve hot.