Spelled Crepes Stuffed with Pumpkin and Mushrooms

“Rich dish, I stick with it”: it is appropriate to say it! I propose you a tasty, satiating and rustic first course, suitable for any occasion: we will prepare the crepes with spelled flour, which we will then stuff with pumpkin and amaretti and, to take advantage of the autumn vegetables, we will accompany them with a mushroom sauce. Will I be able to take you by the throat again this time?

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Identity Card of the Recipe

• Ingrediants

  For 6-7 crepes

  • 110 g of spelled flour
  • 120 g (2 medium) of eggs
  • 1 pinch of salt
  • Q.b. of pepper
  • 1 grated nutmeg
  • 200 ml of milk
  • 1 teaspoon (5 ml) of extra virgin olive oil

  For coverage

  • 300 g of champignon or chiodini or pioppini mushrooms
  • 2 tablespoons of extra virgin olive oil
  • Q.b. of salt
  • Q.b. of pepper
  • 1 clove of garlic
  • 30 g of grated Parmesan cheese

  For the stuffing

  • 2 tablespoons of extra virgin olive oil
  • Q.b. of pepper
  • 1 pinch of salt
  • 40 g of macaroons
  • 450 g of pumpkin pulp

  Materials Needed

  • Pan with a diameter of 24 cm
  • Spacious pans with lids
  • Bowl
  • Whip
  • Ladle
  • Pyrex tray
  • Baking paper
  • Grater

  Preparation

  1. First, devote yourself to the preparation of the pumpkin. Clean the pumpkin, cut it in half, then remove the seeds and internal filaments with a spoon or a digger. Cut the pumpkin into wedges, then remove the hard and massive peel with the help of a knife. Cut the pulp into cubes.
  2. Pour a drop of oil into a pan and brown the pumpkin cubes for 2-3 minutes, maintaining a cheerful flame. Season with salt and pepper, then lower the heat, cover with the lid and continue cooking for 10-20 minutes until it has a creamy consistency.

  The alternative cooking
  As an alternative to cooking in a pan, it is possible to cook the pumpkin in the oven or steam. However, it is advisable to cook in a pan to obtain a tastier filling.
  Cooking times depend on the type of pumpkin chosen.

  3. In the meantime, devote yourself to the preparation of the pancake batter. In a bowl, sift the spelled flour, add a pinch of salt, a little pepper and flavor with nutmeg to taste. Add the eggs and, slowly, the milk, continuing to mix the batter with the whisk until a semi-dense and lump-free compound.
  4. Heat a pan with a diameter of 24 cm and add a teaspoon (5 ml) of oil. When the pan is hot, pour in a ladle of batter and cook over moderate heat for 2-3 minutes, turning the pancake halfway through cooking.
  5. Remove the first crepe and proceed in this way until all ingredients are used up.

  Attention!
  It is not necessary to add more oil during cooking: a single teaspoon of oil (to be used for cooking the first crepe) is sufficient for all the batter. The only recommendation is to use a good quality stone or non-stick pan and keep a medium flame. To avoid breaking the crepe, it is also advisable to turn it only when it has formed a crust on the base.

  6. Prepare the sauce for the crepes. Clean the mushrooms by removing any traces of soil and other impurities. In a pan, pour a drop of oil, flavor with a clove of garlic and brown the mushrooms for 2-3 minutes. Season with salt and pepper, then lower the heat, cover with the lid and continue cooking until the mushrooms will have assumed a soft consistency.
  7. When the pumpkin is ready, gather it in a bowl and mash it with a spoon to obtain a cream. To facilitate the operation and make the cream homogeneous, the use of a vegetable mill is recommended.
  8. Crumble the amaretti and add them to the pumpkin cream.
  9. Arrange a crepe on the work surface and distribute a spoonful of pumpkin cream and amaretti on one half. Grate some parmesan cheese in it, then close the crepe in half, then fan out. Proceed in this way also with the other crepes.
  10. Arrange the pancake fans on a plate lined with baking paper. Spread the mushrooms (whole or partially chopped) on the surface of the crepes and finish with grated Parmesan cheese.

  The alternative idea
  As an alternative to mushrooms, it is possible to cover the stuffed spelled crepes with a thin layer of béchamel.

  11. Cover the crepes with aluminum foil and bake in a hot oven at 180 ° C for 20 minutes. Remove the pan from the oven, remove the aluminum and brown for another 5 minutes with the grill function.
  12. Remove from the oven and serve.

  Alice's comment - PersonalCooker

  A dish that lends itself to everyday cooking, but it is also excellent to serve during special occasions such as Christmas, for example! You can fill the crepes with another type of filling, such as zucchini, artichokes or with a cream cheese! Unleash your imagination in the kitchen and have fun customizing your crepes!

  Nutritional values ​​and Health Comment on the recipe

  ATTENTION! Due to the lack of some nutritional values, it was not possible to provide a translation of the chemical components of the food.
  Spelled Crepes Stuffed With Pumpkin and Mushrooms are a first course with a medium-low caloric intake, mainly supplied by carbohydrates, followed by lipids and finally by proteins.
  Carbohydrates are mainly complex (starch), unsaturated fatty acids (monounsaturated) and peptides with medium and high biological value.
  Fiber is abundant and cholesterol is present but not too high.
  The Spelled Crepes Stuffed With Pumpkin and Mushrooms are a food that lends itself to the lacto-ovo-vegetarian diet (with parmesan without animal rennet) but not to the vegan one; they are contraindicated for lactose and gluten intolerance. They can be contextualized in the hypocaloric slimming diet and, in small portions, for the clinical nutrition of metabolic pathologies.
  It is not possible to accurately estimate the average portion of Spelled Crepes Stuffed With Pumpkin and Mushrooms; likely, it could be around 300g.