This recipe is my reproduction of an Italian classic, the ‘CRESPELLE’; a rich hot dish that we often prepare with our families on Sunday lunches.
Remember a little lasagna but obviously the taste is different.
They are a very versatile dish, I stuffed them with fresh ham and stringy cheese, but you can also make them with pesto or ragù sacuce, covering them with the same bechamel sauce and enriching them with parmesan.
The delicious crust created by the oven and the creaminess of this dish will make you fall in love!
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INGREDIENTS:
Makes about 20 crepes
Crepes Batter:
200 g all purpose flour
3 eggs
350 ml milk
For the Besciamella Sauce:
500 ml milk
50 g butter
50 g all purpose flour
For the filling:
Ham
Emmenthal cheese
Parmesan cheese on top
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TIPS FOR THE RECIPE:
First of all, I recommend using a fairly large pan, so as to make the crepes by arranging them only on two layers.
Make the dough first and let it rest for half an hour in the refrigerator if you have time.
If you do not have the plate for making crepes you can use a normal non-stick pan, taking care to butter it with each crepe and not to make them too thick.
Make the bechamel by adding the boiling milk to the mixture of melted butter and flour and cook until it thickens.
Fill the crepes (you can also close them in the wallet a bit like you do with the nutella ones) and place them on the pan after placing a layer of bechamel on the bottom. Alternate layers of crepes with layers of cheese and cook for half an hour, or at least until a crust is created on the surface (180 ° C / 356 ° F).
Serve them hot and stringy, they are a real treat!
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ABOUT THIS CHANNEL:
I’m Silvia, 20 yo’s italian girl with a passion for cooking.
My goal is to share my tasty and genuine recipes with you in order to give weekly different ideas to prepare innovative dishes keeping your well-being.
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