Corn-Ricotta Crespelle with Wild Mushrooms

Menu Part: 
Side Dish
Cuisine Type: 

Crespelle are the Italian equivalent of crepes and just as simple to prepare. The corn-ricotta crespelle are topped with a savory mixture of wild mushrooms, corn, garlic, thyme, shallot, olive oil, butter and fresh-grated Parmesan cheese.


For Corn-Ricotta Filling:
1 cup fresh white corn kernels
1 tsp. chopped fresh sage
1 oz. butter
1 oz. heavy cream
1⁄2 cup ricotta

For Crespelle Batter:
3 eggs
1 cup flour
1 cup milk
Salt and pepper, to taste
Olive oil, for cooking crepes

For Assembly:
1-2 oz. extra-virgin olive oil
1 1⁄2 cups mixed wild mushrooms
1⁄2 tsp. chopped garlic
1⁄2 tsp. chopped thyme
1⁄2 teaspoon chopped shallot
1⁄4 cup fresh corn kernels
1 cup chicken stock
1 oz. butter
Parmesan cheese, for grating


1. For Filling: Lightly sauté corn and sage in butter over low heat for 5 min., stirring so corn doesn’t brown. Add cream and stir 2-3 min. more until dry. Push corn mixture through a food mill fitted with the fine attachment; discard corn skins. Mix corn pulp with ricotta and set aside in the refrigerator.

2. For the Crespelle Batter: Combine eggs and flour to form a paste. Add milk and blend well; season with a pinch of salt and pepper. Strain through a chinois and let rest 2 hours.

3. To Make Crespelle: In a 10-in. nonstick pan, heat a few drops of olive oil until medium-hot. Off heat, add 1 1⁄2 oz. crepe batter and immediately tilt the pan in all directions until evenly spread. Return to heat and lightly brown one side; flip crepe over and lightly brown the other side; remove to parchment paper. Repeat to form three more crepes; do not overlap crepes on parchment.

4. To Assemble Crespelle: Spread 1 heaping tablespoon corn-ricotta filling on half of one crepe; fold other half over to create a half-moon. Spread 1⁄2 tbsp. filling over half of the half-moon and again fold top over, creating a wedge-shaped ricotta-filled crepe. Repeat with remaining crepes.

5. Final Assembly: Heat oil in a sauté pan. Add mushrooms and brown over medium-high heat for 3 min., tossing often. Add garlic, thyme, shallot, and 1⁄4 cup corn kernels; sauté 10-15 sec. Add stock and reduce by three-quarters.

Meanwhile, arrange assembled crespelle in a lightly buttered heatproof pan and place in 400°F oven for 5-8 min. Transfer crespelle to a plate. Add 1 oz. butter to mushroom mixture; stir until blended. Pour over crespelle, sprinkle with grated Parmesan cheese and serve immediately.

Source: Recipe from Chef Carmen Quagliata

More From FoodService Director

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources