Introduction
Crespelle is the Italian version of a savory crepe, typically filled with delicious ingredients and baked with a creamy sauce. This recipe combines a rich meat and mushroom filling, topped with a luxurious béchamel sauce, all cooked on the Arteflame grill for a smoky twist. The tender crespelle, savory filling, and creamy béchamel come together to create an irresistible dish perfect for dinner or special occasions.
Ingredients
For the Crespelle (Crepes):
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1/4 tsp salt
- Butter (for cooking the crespelle)
For the Meat & Mushroom Filling:
- 1/2 lb ground beef
- 1/2 lb mushrooms (button or cremini), chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup white wine (optional)
- 1 tsp dried thyme
- Salt and pepper (to taste)
- 2 tbsp olive oil
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk (warmed)
- 1/4 tsp ground nutmeg
- Salt and pepper (to taste)
- 1/2 cup grated Parmesan cheese (optional)
Garnish:
- Fresh parsley or thyme (optional for garnish)
Instructions
Step 1: Fire Up the Arteflame Grill
Start by lighting your Arteflame grill with three oil-soaked paper napkins and firewood stacked over them. Let the grill heat for about 20 minutes until the flat cooktop reaches an even, moderate heat—perfect for cooking crespelle and preparing the filling.
Step 2: Make the Crespelle Batter
In a large bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth and lump-free. Set the batter aside to rest for 10 minutes.
Step 3: Cook the Crespelle
Lightly grease the flat cooktop of the Arteflame grill with butter. Pour about 1/4 cup of batter onto the cooktop, spreading it thinly to form a large, round crespelle. Cook for 1-2 minutes per side, until golden and lightly crisp around the edges. Repeat with the remaining batter and set the crespelle aside.
Step 4: Prepare the Meat & Mushroom Filling
Heat olive oil on the outer flat cooktop. Add the chopped onions and sauté for 5-7 minutes until softened. Add the garlic and cook for another minute. Stir in the ground beef and cook until browned. Add the mushrooms and cook until they release their moisture and soften, about 5 minutes. Season with thyme, salt, and pepper. If using, pour in the white wine and cook until reduced. Set the filling aside.
Step 5: Make the Béchamel Sauce
Melt the butter on the outer flat cooktop or in a small skillet. Whisk in the flour to create a roux and cook for 1-2 minutes. Gradually add the warmed milk, whisking constantly to prevent lumps. Continue whisking for 3-5 minutes until the sauce thickens. Season with nutmeg, salt, and pepper. Stir in the Parmesan cheese if desired.
Step 6: Assemble the Crespelle
Place a spoonful of the meat and mushroom filling in the center of each crespelle. Roll or fold the crespelle into thirds (like a wrap or cannelloni). Place the filled crespelle in a grill-safe baking dish or directly on the Arteflame’s flat cooktop. Pour the béchamel sauce generously over the crespelle and sprinkle with more Parmesan cheese.
Step 7: Grill the Crespelle
Cover the dish with foil and place it on the outer flat cooktop of the Arteflame grill. Grill for about 10-15 minutes until heated through and the cheese is melted. For a golden-brown top, remove the foil for the last 5 minutes of grilling.
Step 8: Serve
Once the crespelle are golden and bubbling, remove them from the grill. Garnish with fresh parsley or thyme and serve hot.
Tips
- Crespelle Batter: Let the batter rest for 10 minutes before cooking to ensure tender, easy-to-cook crepes.
- Filling Variations: You can replace the ground beef with Italian sausage or make it vegetarian by using a mixture of sautéed spinach and ricotta cheese.
- Béchamel Flavor: For extra flavor, stir in a little Dijon mustard or garlic into the béchamel.
Variations
- Spinach & Ricotta Crespelle: Replace the meat and mushroom filling with a mixture of sautéed spinach, ricotta, and Parmesan cheese for a vegetarian option.
- Spicy Crespelle: Add a pinch of red pepper flakes or chili powder to the meat filling for a spicy twist.
- Chicken & Mushroom Crespelle: Substitute the ground beef with shredded rotisserie chicken for a lighter filling.
- Pesto Béchamel: Stir 2 tbsp of pesto into the béchamel sauce for a fresh, herby flavor.
- Four-Cheese Crespelle: Add shredded mozzarella, provolone, and fontina cheese to the filling for an indulgent, cheesy version.
Best Pairings
- Side Dishes: Serve with a simple green salad, roasted vegetables, or garlic bread to round out the meal.
- Drinks: Pair with a crisp white wine like Pinot Grigio or a light red like Chianti to complement the richness of the béchamel sauce.
Conclusion
Crespelle with meat, mushroom, and béchamel sauce is a savory and satisfying dish that’s made even better with the smoky touch from the Arteflame grill. Whether for a special dinner or a cozy family meal, this grilled twist on classic Italian crepes is sure to impress.
