Crêpe bundles au gratin with spinach and ham

Crêpe bundles au gratin with spinach and ham

Tags: Main meal Starter


For the crêpes:
500 g
1 litre
fresh whole milk
1 Prise
For the filling:
200 g
raw cured ham
300 g
mozzarella cheese
300 g
For the béchamel sauce:
100 g
90 g
olive oil
1 litre
cow's milk
as desired
as desired
150 g
chopped pistachios


For the crêpes: in a large bowl mix Schär Flour Food Service Mix, eggs and milk. Mix with a whisk until you get a smooth and homogeneous mixture and add a pinch of salt. Pour a quantity of the crepe mix into a lightly greased pan and cook.


For the béchamel sauce: heat oil in a pan, add Schär Flour Food Service Mix and mix with a whisk. Sweat the mixture, add warm milk and stir until it boils.  Put to one side.   


For the filling: cook the spinach in a little water; In a bowl, stir the ham and the mozzarella cubes, the cooked spinach and half béchamel sauce. Stuff the crepes and roll them up and place on a baking tray, previously drizzled with some oil and put in a preheated oven at 200° C for 10/15 minutes.


Once golden brown, remove the crepes from the oven, add the remaining béchamel sauce and the pistachio grains.


*Recipe created for us by the Hotel Institute "I. e V. Florio" d'Erice (TP)