Savory crepes with chanterelles and bacon

Name: Savory crepes with chanterelles and bacon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Whole milk 1.9 cups; Type 00 flour 1.6 cups; Eggs medium 2; Butter 1 ½ tbsp; Fine salt 0.7 tsp; Chanterelle mushrooms (chanterelle) 5 oz; Smoked pancetta 7 oz; Fontina cheese 6.2 oz; Red onions 1; Thyme 1 sprig; Parmigiano Reggiano PDO cheese to grate 2.1 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Breadcrumbs to taste

it de fr es br nl

757

Calories per serving

Energy Kcal 757
Carbohydrates g 53.9
of which sugars g 8.4
Protein g 38.3
Fats g 43.2
of which saturated fat g 19.65
Fiber g 3.7
Cholesterol mg 209
Sodium mg 1674

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

And Savory crepes from Northern Italy—called crespelle salate—are just so, so good. They are this perfect mix of cozy and fancy. Seriously. They're filled with fresh chanterelle mushrooms, known locally as finferli or galletti, plus smoky pancetta and creamy Fontina cheese from the Aosta Valley. Fresh chanterelles add a tender bite, and their golden color is just lovely. But here's the thing—their mild, aromatic scent when they hit the pan? That's what really sets them apart. In Northern Italy, especially during fall, folks cannot wait for these mushrooms, and for real, it's no wonder. They give the filling a delicate taste that pairs perfectly with the salty, crispy bits of pancetta. These chanterelle mushroom crepes really show off what Italian cooking is about—simple, local ingredients made just right.

The filling becomes extra special with classic Fontina, melting into a moist, rich layer inside each crepe. The soft crepe wraps it all up, soaking up the juices from the mushrooms and pancetta, creating something really savory and satisfying. Pretty simple. In Northern Italy, people play around with different crepe fillings, offering all sorts of versions—some swap in other wild mushrooms, others try different cheeses like taleggio or robiola. But this combo with Fontina and pancetta? It is a classic. It's the kind of dish that's awesome for sharing, maybe as a starter or even for brunch if you're up for trying new savory pancake recipes. These pancetta crepes aren't just tasty—they're a fun way to enjoy a slice of Italian tradition. They're a bit out of the ordinary but still feel like home. For sure. Whether you're into trying new gourmet dishes or just want a comforting meal with friends, these mushroom and pancetta crepes fit right in. Plus, they're a wonderful way to celebrate Northern Italy's culinary heritage, bringing a touch of its rustic charm to your table. And you know what? You can't go wrong with that.

INGREDIENTS

757

Calories per serving

Ingredients for the crepes: Whole milk 1.9 cups (450 g); Type 00 flour 1.6 cups (200 g); Eggs 2 - medium; Butter 1 ½ tbsp (20 g); Fine salt 0.7 tsp (4 g)

For the filling: Chanterelle mushrooms (chanterelle) 5 oz (140 g); Smoked pancetta 7 oz (200 g); Fontina cheese 6.2 oz (175 g); Red onions 1; Thyme 1 sprig; Parmigiano Reggiano PDO cheese 2.1 oz (60 g) - to grate; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Breadcrumbs to taste

Preparation

How to prepare Savory crepes with chanterelles and bacon

To prepare the crepes with chanterelles and bacon, start by melting the butter over very low heat. Allow to cool slightly, then add the milk to the eggs 1, beat with a whisk and pour in the cooled melted butter 2. Add the flour 3

and the salt 4 and mix everything with the whisk: you should obtain a smooth, lump-free batter 5. Heat a crepe maker about 8.5 inches in diameter (or a large pan with a double bottom), grease it with a little butter spread over the surface and pour a ladle of batter in the center 6;

spread it evenly with the appropriate crepe spreading spatula or by rotating the pan 7. Cook for a couple of minutes, just until the base is golden, then gently flip the crepe and cook the other side 8. As they are ready, stack the crepes on a serving plate 9, then set them aside covered with plastic wrap.

Move on to preparing the mushrooms: you can clean them with a dry or slightly damp cloth, then chop them with a knife 10. Cut the bacon into cubes, clean and chop the onion as well 11. Pour a drizzle of oil into a pan and sauté the onion for a few minutes 12 over low heat, stirring occasionally until it softens.

Add the mushrooms 13. Stir and also add the diced bacon 14, the thyme leaves 15, and salt and pepper to taste. Cook for about 5-6 minutes: the bacon should be crispy and the mushrooms soft.

Once ready, slightly cool the filling and fill the crepes: place mushrooms and bacon on one half 16, add the cubed fontina cheese 17, then fold into a half-moon 18.

Grease a baking dish with a drizzle of oil and add about two tablespoons of breadcrumbs to cover the bottom 19. Arrange the crepes side by side, add Parmesan cheese on top, a drizzle of oil, pepper 21, and a few thyme leaves. Bake in a preheated static oven at 375°F for about 10 minutes. Once baked, your savory crepes with chanterelles and bacon are ready to be served!

Storage

We recommend storing the crepe batter for about 12 hours in the refrigerator covered with plastic wrap. The unseasoned crepes can be stored for up to 3 days covered with plastic wrap, while it is suggested to consume the cooked ones within a couple of days.