6 tbsp spelled flour
1 glass of oat milk
1 tbsp of extra virgin olive oil
salt to taste
1 pinch of natural yeast

1 tray Mixed Mushrooms Sapori del Mio Orto
1 leek Sapori del Mio Orto
1 clove of garlic
salt to taste
bechamel to taste


FOR THE DRESSING: wash the Mushrooms, then cut into cubes also slice the leek. In the meantime, heat the oil with the garlic clove in a non-stick pan, then add the Mushrooms and leeks. Let it flavor. Cook for few minutes over high heat, stirring very gently during cooking.

FOR THE CRISPELLE: mix in a bowl the flour, oat milk, natural yeast, oil and salt. Stir constantly to prevent lumps from forming. Let the mixture rest for 15 minutes. Cook the crepes in a non-stick pan, greasing it with a little oil every time you add a spoonful of the mixture. Finish the crepes and set them aside. Meanwhile, prepare the béchamel.

Add the Mushrooms to the ready-made béchamel and stuff the crepes.

In a rectangular or square baking dish, pour a layer of bechamel and the stuffed crepes, again a few tablespoons of bechamel and a sprinkling with vegan parmezzano. Bake at 180 degrees for about 15 minutes. Few minute to the end of cooking, grill on few minutes to make crepes gold and crispy.

Recipe made by chef Carla Casali