Crespelle (stuffed crepes)
The Neapolitan stuffed crepes are delicious savory crepes stuffed with ricotta, salami and fiordilatte and seasoned with tomato sauce or béchamel. A unique and tasty dish, perfect for Sunday lunch! Below I show you the recipe with all the steps to prepare them. For this recipe I simply ask you not to rush. For a perfect cooking, in fact, the secret lies in greasing the pan, well, even several times, so that the crepe does not stick and does not burn.
Ingredients for 4 people
80 gr of flour200 gr of ricotta1 fior di latte mozzarella2 tablespoons Parmesan cheese1 glass of milk2 eggsbuttersaltPepper100 gr of salamitomato sauce or béchamel sauce (for the dressing)
Procedure
After sifting through the flour, dissolve it with eggs and milk, salt and pepper. Add the Parmesan cheese and beat vigorously with a whisk until the mixture is homogeneous. Put the pan with a diameter of 15 cm on the heat and just butter it, pour two tablespoons of the mixture and make it adhere to the entire bottom by rotating the pan, turn them so as to brown them on both sides and continue the operation until the ingredients are exhausted. Pass the ricotta through a sieve with basil then add the shredded salami and the fior di latte; Fill the crepes and roll cannoli in mode. Grease a baking dish, arrange the crepes in a single layer and season with tomato sauce or béchamel sauce. Bake for 20 minutes at 180°C. Serve hot.
The Neapolitan stuffed crepes are delicious savory crepes stuffed with ricotta, salami and fiordilatte and seasoned with tomato sauce or béchamel. A unique and tasty dish, perfect for Sunday lunch! Below I show you the recipe with all the steps to prepare them. For this recipe I simply ask you not to rush. For a perfect cooking, in fact, the secret lies in greasing the pan, well, even several times, so that the crepe does not stick and does not burn.
Ingredients for 4 people
80 gr of flour
200 gr of ricotta
1 fior di latte mozzarella
2 tablespoons Parmesan cheese
1 glass of milk
2 eggs
butter
salt
Pepper
100 gr of salami
tomato sauce or béchamel sauce (for the dressing)
Procedure
After sifting through the flour, dissolve it with eggs and milk, salt and pepper. Add the Parmesan cheese and beat vigorously with a whisk until the mixture is homogeneous. Put the pan with a diameter of 15 cm on the heat and just butter it, pour two tablespoons of the mixture and make it adhere to the entire bottom by rotating the pan, turn them so as to brown them on both sides and continue the operation until the ingredients are exhausted. Pass the ricotta through a sieve with basil then add the shredded salami and the fior di latte; Fill the crepes and roll cannoli in mode. Grease a baking dish, arrange the crepes in a single layer and season with tomato sauce or béchamel sauce. Bake for 20 minutes at 180°C. Serve hot.
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