Crepes from La Strada Dolci e Caffe

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This crepe recipe comes courtesy of Zharko Palushaj from La Strada Dolci e Caffe. To learn more about the restaurant, visit them on Facebook
 
Crepes with Asparagus and Parmigiano Reggiano Fondue
Ingredients For 4-6 People
 
Preparation time: 45'
Resting time: 1 h
Cooking time: 10'
Difficulty: Medium
 
For the crapes
3 eggs
1¼ cups (300 ml) milk
1 cup (125 g) Italian type "00" or all-purpose flour
1½ tbsp. (20 g) butter melted
Extra virgin olive oil
Salt
 
For The Filling
18 oz. (500 g) asparagus
7 oz. (200 g) ricotta
1 ¾ oz. Pamigiano Reggiano cheese grated
Nutmeg, salt & pepper
 
For the Parmigiano Reggiano Fondue
½ tbst. (3 g) butter
1½ tbsp. (20 g) flour
1¼ cups (300 ml) milk
4¼ oz. (120 g) Parmigiano Reggiano Cheese, grated
Salt
 
For the gratin
1/2 tbsp. (20 g) butter
1 1/2 oz. (40 g) Parmigiano Reggiano cheese, grated
 
 
Using a whisk, beat the eggs in a bowl with the milk, flour, and salt to taste. Stir in the melted butter. Cover and let rest in the refrigerator. Wash the asparagus; trim the stalks, discarding the tough ends. Cook in salted boiling water with tips facing upwards, making sure that they stay upright. Set a nonstick frying pan over a medium flame; grease it lightly and pour in a ladleful of the crepe batter. As soon as the batter begins to set, flip it over to the other side. Repeat the operation until all the batter is gone. For the fondue, melt the butter in a saucepan.
Add the flour and let it cook for a couple of minutes without letting it brown. Add the milk, bring to a boil and keep cooking for 1-2 minutes. Let cool, then add the grated Parmigiano Reggiano, and salt to taste, if necessary. Cut the asparagus into chunks and combine with the ricotta, which has been broken down with a spoon.
Add the grated Parmigiano Reggiano and season with the nutmeg and pepper. If necessary, salt to taste. Stuff the crepes with the filling and fold as you wish (into quarters or rolls).
Butter a baking sheet. Pour in half the fondue, and arrange the crepes over it. Spoon the rest of the sauce over them and top with the grated Parmigiano Reggiano and a few pats of butter.
Broil in the oven at 3500F (1800C) for 15 minutes.
 

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