Crespelle is the name for Tuscan crêpes (some will argue the predecessor of crêpes), and they're often used like pasta—rolled like cannoli, filled with ravioli filling, then baked. <br /> <br />Porcini mushrooms tend to practically melt in the pan, so you're left with a naturally creamy mushroom sauce. If using regular button mushrooms or other mushrooms, you can blend a third of the mixture for a creamier result. <br /> <br />If you wanted, you could add some sausages—pork and fennel would be perfect, skin removed, crumbled in a pan, and browned before adding to the mushroom filling. Or, in the same vein, add some crisp, browned slices of guanciale or pancetta. But if we're talking fresh porcini, my preference is to keep it simple, so the porcini sing. Sausage, while delicious, tends to disguise the flavor—but it is a good one to add to button mushrooms. <br />This is a good dish to make for guests because the different elements can be prepared a day, or even two, in advance: The mushrooms can be prepared well ahead of time and the batter or the cooked crespelle can be made the night before. In fact, everything, even assembling the crespelle in the pan, can be done in advance. Then, when your guests are ready, all you need to do is pass the pan of crespelle through the oven for 15 to 20 minutes.

Share: