Novelli mushroom and chestnut crêpes recipe

  • Serves 8
  • 30 mins to prepare and 40 mins to cook
  • 320 calories / serving
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Novelli steamed winter mushroom and chestnut crepe parcels

Sift the flour into a bowl and season. Make a well in the flour, add the milk, egg and butter. Beat until completely smooth. Stir in the poppy seeds.

Heat a shallow nonstick frying pan and brush sparingly with oil. Pour a circle of mixture into pan, then swirl to cover. Cook briefly until the underside is lightly golden when you lift up edge. Flip over and cook until golden on other side. Slide on to a plate and keep warm. Repeat 7 times.

To make the mushroom mixture, heat a little olive oil and gently fry the shallot and garlic for about 5 minutes until soft. Turn up heat and add the mushrooms and half the herbs, season and cook for a further 5 minutes or until tender. Drain in a colander, reserving the juice. Place the drained mushrooms in a bowl with the remaining herbs. Set aside some mushrooms for garnish. Add the chestnuts, eggs and cream, and mix.

Line a very small bowl with clingfilm, then lay a crêpe inside. Divide the mix into 8. Fill each crêpe with it equally, then fold over the crêpe to make a little parcel, gathering the clingfilm around it tightly so it that it doesn't come undone. Put the parcels in a steamer and cook for 25 minutes, or bake in the oven wrapped in foil at Gas Mark 4/ 180°C/ fan 160°C for 15-20 minutes until just set.

To make the sauce heat the oil in a small pan and fry shallot and celery over a low heat until tender. Add garlic and herbs and fry for another minute, then add stock, port and reserved mushroom juice. Simmer for 3-4 minutes until reduced by half, then add the cream.

Carefully unwrap each parcel and put on a plate. Spoon over a little sauce and scatter a few reserved mushrooms and tarragon leaves on top.


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  • Ingredients

  • For the crêpes

  • 100g (3½oz) plain flour
  • pinch of pepper
  • 300ml (½ pint) semi-skimmed milk
  • 1 egg, plus 1 extra yolk
  • 1tsp melted butter
  • 1tsp poppy seeds
  • olive oil
  • For the mushroom and chestnut mixture

  • olive oil
  • 1 shallot, finely chopped
  • 750g (1½lb) mushrooms
  • chopped small handful of fresh basil
  • chopped small handful of fresh tarragon, chopped, plus extra to decorate
  • 15g (½oz) chives, snipped
  • freshly ground black pepper
  • 150g (5oz) cooked chestnuts, chopped
  • 2 eggs, beaten
  • 50ml double cream
  • For the mushroom sauce

  • 1tbsp olive oil
  • 1 shallot, finely chopped
  • ½ stick celery, finely chopped
  • 1 clove garlic, chopped
  • leaves from 1 sprig each of thyme and rosemary, chopped
  • 200ml vegetable stock
  • 2 tbsp port
  • reserved mushroom juice (see method)
  • 200ml (7fl oz) double cream
  • Energy 1340kj 320kcal 16%
  • Fat 24g 34%
  • Saturates 12g 60%
  • Sugars 5g 6%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 19.5g Protein 8.6g Fibre 3g


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