Fagottini with ham and mushrooms

Fagottini with ham and mushrooms


  • Easy


First Dish



  • 12 crespelle
  • 500 grams of champignon mushrooms
  • 400 grams of bechamel
  • 100 grams of Fresh Asiago PDO
  • 100 grams of cooked ham
  • garlic
  • Grated Aged Asiago PDO
  • Olive oil


For the crepes

Mix 4 eggs with the flour and a pinch of salt, mix well with a whisk. Add a little milk and gr. 60 of melted butter, until the mixture is fluid, smooth without lumps. Complete with the remaining milk, in all you need gr. 500, then let it rest. In a non-stick pan pour a ladle of mixture, moving it so as to cover the bottom; cook for 10 seconds, then turn the crepe to cook on the other side as well.

For the stuffing

peel, wash and cut the champignon mushrooms into strips, then sauté them in a pan with a drizzle of oil flavored with a clove of garlic.

Prepare the bechamel. Allow to cool, then stir in the sautéed mushrooms, the Asiago DOP Fresco cheese cut into cubes and the chopped cooked ham. Spread a spoonful of filling on each crepes, and fold them.

Arrange the pancakes in a lightly buttered baking dish, sprinkle them with grated flakes of butter, Asiago PDO Vecchio, then put them in the oven to brown them.