Baked savory stuffed crepes

The filled crêpes or pancakes they are an excellent alternative to a complete first course: delicious and tasty, they can be served with different fillings and please everyone at the table. The preparation of this dish is really very fast and easy and will give you a perfect dish to serve, with minimal effort. Stuffed savory crêpes can be prepared ahead of time, left to rest in the refrigerator covered in plastic wrap and baked right before eating, in order to save time and be able to dedicate to your guests! You can prepare the crêpes with the traditional method or use the bimby or another food processor. In addition to this variant, you can try many other fillings for your baked crêpes covered in béchamel: vegetarian with spinach and feta cheese, zucchini and ricotta cheese, broccoli and goat cheese, but also with minced meat and tomato.

Ingredients for 12 crepes of 16cm

  • Flour 00: 200 g
  • Fresh milk: 800ml
  • Medium eggs: 4
  • Salt: 1 pinch
  • Butter: 60 g
  • Grana padano: to taste
  • Chopped parsley: optional
  • Cooked ham: 200 g
  • Gruyere: 200 g
  • Salt: 1 pinch
  • Nutmeg: 1 pinch
  • Preparation: 15 minutes
  • Cooking: 55 minutes
  • Total: 1 hour, 10 minutes
  • Calories: 250 calories/crepes

Preparation

1

In a bowl, mix the milk and eggs with a whisk.

2

Add a pinch of salt and the sifted flour, one spoon at a time, stirring to prevent lumps from forming.

3

Place the bowl in the refrigerator, covered with transparent film, for about 30 minutes.

4

Place a non-stick frying pan or crêpe pan on low heat. Add a piece of butter and wait for it to melt. In the meantime, take the dough out of the fridge and give it a vigorous mix.

5

Pour a ladleful of batter into the center of the pan and rotate it to distribute it evenly.

6

Cook for two minutes, slowly lifting the edges of the crêpes with a spatula. When it comes off completely, turn it over and cook another minute on the other side. Consider that when the pan is hotter, cooking times will also be reduced. The crêpes will be ready when they take on a golden color with brownish veins.

7

Transfer the crêpes to a plate and let them rest.

8

Prepare the béchamel: in a saucepan over moderate heat, melt the butter with the salt. Then remove the pan from the heat and add the flour, stirring constantly with a whisk.

9

Put the saucepan back on the low heat and add the milk at room temperature, slowly, stirring until a thick mixture is obtained. Cook for another 5 minutes, stirring constantly.

10

Only at the end of cooking add the nutmeg and, if necessary, another pinch of salt. Cover the béchamel with cling film in contact with the sauce and let it cool.

11

Cut the gruyere cheese into cubes and the slices of ham into strips.

Composition of the crepes

1

Turn on the static oven at 180°.

2

Roll out a crepe on a cutting board. Spread 1 tablespoon of bechamel on half the surface of the crepe. Distribute a few cubes of cheese and a little ham.

3

Fold the crepe in half and place it in a baking dish covered with parchment paper. Stuff all the crêpes in the same way and arrange them in the baking dish, side by side and slightly overlapping.

4

Pour the remaining béchamel over the crêpes to cover them and sprinkle with grated Grana Padano. Bake until the cheese is melted and the surface grated. It will take about 15 minutes.

5

Remove from the oven, decorate with chopped parsley leaves and serve immediately.

Advice and tips

You can keep the crêpes without filling in the refrigerator for two dayscovered with film. The dough can be closed in a container and stored in the refrigerator for 12 hours. Alternatively you can freeze and thaw them if necessary, placing them stacked in the freezer alternating crêpes and sheets of parchment paper.

By eliminating the pinch of salt in the dough, you can also use these crêpes for sweet preparations such as nutella and chopped pistachio crêpes.

History

The origin of crêpes is French, but many similar recipes or with some variations are widespread in many European countries. It is said that the first crêpes were made at the behest of Pope Gelasius I who, in the fifth century, welcomed French pilgrims to Rome and ordered his cooks to make soft scones made with eggs, milk and flour. The Pope’s guests, back home, spread the recipe in their region. Over the centuries, even the basic recipe has undergone numerous changes: in the Middle Ages, for example, white wine was used instead of milk. In France, crêpes are still traditionally prepared on February 2, candlemas daytogether with friends and relatives: eating crêpes together is a symbol of friendship and alliance, and keeping a crepe in a hidden corner of the house, according to the French, can bring luck and money

Ingredients for 12 crepes of 16cm

  • Flour 00: 200 g
  • Fresh milk: 800ml
  • Medium eggs: 4
  • Salt: 1 pinch
  • Butter: 60g
  • Grana padano: to taste
  • Chopped parsley: optional
  • Cooked ham: 200 g
  • Gruyere: 200 g
  • Salt: 1 pinch
  • Nutmeg: 1 pinch
  • Preparation: 15 minutes
  • Cooking: 55 minutes
  • Total: 1 hour, 10 minutes
  • Calories: 250 calories/crepes
Let's talk about "Baked savory stuffed crepes" with our community!
Start a new Thread

Philip Owell

Professional blogger, here to bring you new and interesting content every time you visit our blog.