Mushroom Crepe Cake

Name: Mushroom Crepe Cake
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Ingredients: Whole milk 1 ¾ cup; Type 00 flour 1.67 cups; Eggs medium 2; Butter melted 1 oz; Whole milk 4 ¼ cups; Type 00 flour 0.8 cup; Butter 7 tbsp; Salt 1 pinch; Nutmeg to taste; Champignon mushrooms 1.1 lbs; Chanterelle mushrooms (chanterelle) 10.5 oz; Leeks 1 ½ cup; Grana Padano PDO cheese 8.8 oz; Extra virgin olive oil 2 tbsp; Prosciutto cotto in a single slice 10.6 oz; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 40 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

Layers of thin crepes stacked with an earthy, rich mushroom filling create a real highlight for family meals—soft and savory, this mushroom crepe cake looks impressive on the table and tastes even better.Here’s something that makes weeknights or brunches FEEL special...every slice reveals nice crepe edges with that moist, slightly firm stack holding each spoonful of mushrooms.The combination of savory crepe recipes flavors with shiitake and cremini mushrooms brings deep, satisfying taste.Often, the beautiful layers get people excited to try something different.This dish works equally well for a long brunch, a cozy Sunday night, or any gathering where you want food that both adults and picky eaters will really enjoy.Families like the nice visual—those layers, with mushrooms peeking out here and there, just look GOOD served on any plate.

A family-friendly savory crepe cake works as the center of attention or fits as part of a bigger meal—super versatile for celebrations or quick dinners since you can adjust toppings and sides easily.Think: fresh greens, a simple salad, maybe a sprinkle of extra cheese alongside for DELICIOUS results.Adaptability shows up again—cheese-filled crepes layered into this layered crepe cake give even more flavor (kids love it, too).It’s the style of dish that gets everyone at the table talking because there’s real variety in each bite.Home cooks enjoy recipes with flexibility, and this mushroom crepe cake suits busy schedules: works at parties, brings smiles at birthdays, or joins regular weeknight menus.The nicely layered structure gives confidence too—reliable, good results that don’t disappoint.Stepping outside typical main dishes, this one lets families play with flavors and serve something both comforting and a little different, with a strong satisfying aftertaste that keeps people grabbing seconds.For those who like savory brunch ideas, meatless dinners, or new vegetarian meals, adding this crepe cake to your family favorites really makes dinner more interesting.

INGREDIENTS

For the Crepes: Whole milk 1 ¾ cup (400 g); Type 00 flour 1.67 cups (200 g); Eggs 2 - medium; Butter 1 oz (30 g) - melted

For the Bechamel: Whole milk 4 ¼ cups (1 l); Type 00 flour 0.8 cup (100 g); Butter 7 tbsp (100 g); Salt 1 pinch; Nutmeg to taste

For the Mushrooms: Champignon mushrooms 1.1 lbs (500 g); Chanterelle mushrooms (chanterelle) 10.5 oz (300 g); Leeks 1 ½ cup (130 g); Grana Padano PDO cheese 8.8 oz (250 g); Extra virgin olive oil 2 tbsp (30 g); Prosciutto cotto 10.6 oz (300 g) - in a single slice; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Mushroom Crepe Cake

To prepare the mushroom crepe cake, start with the Sweet and savory crepes (Basic recipe) batter: melt the butter in a saucepan over low heat, then let it cool. In a large bowl, pour the eggs and beat them with a fork, add the milk 1 and mix the ingredients 2. Then sift the flour into the bowl with eggs and milk 3,

mix well 4 and add the cooled melted butter 5. Mix the mixture until it reaches a smooth and homogeneous consistency 6,

then transfer it to a bowl, cover it with plastic wrap 7 and place it in the refrigerator for at least 30 minutes. Then take the champignon mushrooms: remove the soil from the stem with a knife 8, clean them with a damp cloth 9

then slice them 10. Then take the chanterelle mushrooms: use a brush to remove the soil from the stem 11 and clean them gently with a damp cloth as well 12.

Then proceed by slicing the leek into rounds 13, sauté it in a pan with a little oil 14, let it stew for about 5 minutes, then add the champignon mushrooms 15,

the chanterelles 16, adjust with salt 17 and pepper, and cook them for at least 20 minutes. In the meantime, prepare the Béchamel sauce: heat the milk in a saucepan 18,

melt the butter in a small pot 19 over low heat, then turn off the heat and add the sifted flour gradually 20, stirring with a whisk 21 to prevent lumps from forming.

You will have obtained what the French call roux: add a pinch of salt, then gradually add the hot milk 22 while vigorously stirring everything with a whisk. Flavor with a bit of nutmeg 23 and cook for 5-6 minutes over low heat until the sauce thickens 34 and begins to boil. With this recipe, you will achieve a medium density; if you want a more liquid bechamel, you should decrease the amount of butter and flour.

After the required time, heat a crepe pan or a large non-stick pan (with a diameter between 7 and 9 inches) and grease it with a little butter; pour a ladle of batter in the center 25 and spread it over the entire surface with the appropriate tool. Cook the crepes for one minute 26, moving the pan occasionally or using a spatula to detach them from the bottom, then flip them to cook the other side. As you make the crepes, place them one on top of the other on a serving plate 27.

Dice the cooked ham 28, then take a springform ring and place it on a baking tray lined with parchment paper 29 and start assembling the cake: lay down a crepe layer, pour the bechamel, add the mushrooms, diced ham, a bit of grated Grana Padano cheese 30

and proceed in the same way with all the crepes 31. When the cake is finished, sprinkle it with the Grana Padano 32 and bake it for 40 minutes at 350°F. Once ready, take it out and let it cool: your mushroom crepe cake is ready to be enjoyed! 33

Storage

You can store the mushroom crepe cake covered in the fridge for 3-4 days. It can also be frozen either raw or cooked.

Advice

Let the crepe cake cool completely so you can cut it more easily. Instead of cooked ham, you can also use mortadella, and instead of bechamel, you can prepare a delicious cheese cream!