Penny bun mushroom and Piave Vecchio cheese crêpe

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An option instead of pasta with filled crêpes for lovers of mushrooms and others besides, with the unique touch that can only be offered by the Piave cheese.


  • 2 eggs
  • 50 g flour
  • 600 g milk (200 g to make the crêpes and 400 g to make the sauce)
  • 300 g penny bun mushrooms
  • 500 g béchamel sauce
  • 200 g grated Piave Vecchio cheese


4 servings – Medium difficulty

Mix the beaten eggs with a pinch of salt, flour and milk until you have a smooth, lump-free cream. Pour the mixture into a non-stick pan and cook the crêpes. Fill with the béchamel sauce mixed with the mushrooms and close using a single chive. Pre-heat the oven to 180 °C and grill for 10 minutes. Use a hand blender to blend the cheese with the hot milk to obtain a creamy sauce. Serve by first drizzling the cheese sauce over the plate and then positioning the piping hot crêpe on top.