Ham and cheese crepes
Instructions
Prepare the crepes: in a bowl, shelled eggs, knead slightly with the whip and then, stirring constantly, add the flour, milk and salt so that it is a homogeneous batter.
Let rest for half an hour.
Grease with a little butter, a pan with a diameter of about 15 cm, heat the wax and pour a spoonful of batter.
Move the Pan so the batter covers the entire surface, forming a crepe as wide as the bottom, thin and almost transparent.
Turn to cook the other side.
Continue until the exhaustion of the compound whereas usually serve two crepes per person.
Arrange on each crêpe a slice of ham and on top of this flatware a sottiletta.
Roll the crepes as cannelloni and place in layers in a buttered ovenproof dish large and low.
Prepare a bechamel sauce, season with salt, pepper, nutmeg and grated gruyere.
Pour over crepes and passed in a preheated oven at 200 degrees for 20 minutes.
Withdrawn, please rest 5 minutes.
Accompanying wines: Valdadige Bianco DOC, Galestro Tuscan IGT Sansevero Bianco DOC.
Ingredients and dosing for 4 persons
- For the crepes:
- 2 eggs
- 100 g of white flour
- 25 cl of milk
- 1 teaspoon of melted butter
- Salt
- For the filling:
- 100 g of sliced ham
- 150 g of cheese slices
- For the sauce:
- Bechamel
- 80 g of grated gruyere cheese
- Nutmeg
- Salt
- Pepper