Ingredients
|
|
For the crêpes:
|
|---|---|
|
500
g
|
|
|
6
|
eggs
|
|
1
litre
|
fresh whole milk
|
|
1 Prise
|
salt
|
|
|
For the filling:
|
|
200
g
|
raw cured ham
|
|
300
g
|
mozzarella cheese
|
|
300
g
|
spinach
|
|
|
For the béchamel sauce:
|
|
100
g
|
|
|
90
g
|
olive oil
|
|
1
litre
|
cow's milk
|
|
as desired
|
nutmeg
|
|
as desired
|
salt
|
|
150
g
|
chopped pistachios
|
Preparation
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)
