Green crepes filled with mushrooms and sausage

Green crepes filled with mushrooms and sausage

Preparation time:
60 minutes

Cooking time:
20 minutes


  • Fiorani pork sausage
  • Boiled spinach 100 g
  • All-purpose flour 250 g
  • Milk 1 l
  • Garlic 1 clove
  • EVO oil 10 g
  • Butter 100 g
  • Salt and pepper to taste
  • Nutmeg 1 pinch
  • Medium eggs 3
  • Button mushrooms 500 g



The crepes

Blend the spinach with 500 g milk, add salt and pepper and the eggs then 150 g of flour to obtain a smooth mixture. Heat a little oil in a pan and cook a ladle of mixture at a time to make thin crepes. Spread a little roux sauce on each one: to make the roux, melt the butter in a pan, blend with the flour and add the warm, salted milk a little at a time, stirring until it thickens.

Cook the filling

Chop the sausage and fry in a hot pan. Set aside and fry the mushrooms in the same pan with some oil and the garlic clove. Add the sausage and toss for 5 minutes. Leave to cool and use the mixture to fill the crepes.

Fill and bake

Roll the crepes and place in an oven dish with a little roux sauce on the bottom. Bake at 180°C for 20 minutes, pour over the warm roux sauce and serve.