The crepes with Speck Alto Adige PGI and asparagus are tasty, with a creamy, cheesy, and crunchy filling. All enriched with many slices of Speck Alto Adige PGI that give them a unique taste with their delicate smokiness. The peculiarity is that the smoking is done only with beechwood and the smoke temperature never exceeds 68 degrees Fahrenheit.
These crepes are perfect even for special occasions, as they can be easily prepared in advance, even the day before, so then you just have to bake and enjoy them.
If you like Speck Alto Adige PGI, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 45 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 egg
- 10.5 oz white asparagus
- 1 spring onion
- as needed vegetable oil
- as needed salt
- as needed pepper
- 10.5 oz béchamel sauce
- 16 slices Speck Alto Adige PGI
- 1 spring onion
- as needed Speck Alto Adige PGI (sliced)
Steps
To prepare the crepes with asparagus and Speck Alto Adige PGI, start by making the crepes.
Place the flour in a bowl with the salt. Pour in the milk while simultaneously working with electric whisks, ensuring no lumps form. Add the eggs and beat with the mixer until you obtain a smooth batter.
Heat a pan of about 12 inches in diameter with a drizzle of oil. Pour some batter, more or less a ladleful, and tilt the pan quickly to distribute the batter over the entire bottom.
Let it brown over medium-high heat on both sides for about a couple of minutes.
Continue in the same way until the batter is used up. Stack the ready crepes on a plate.
For the filling, peel and wash the asparagus, remove the woody end and cut them into rounds about 1/2 inch thick, leaving the tips whole. Wash and slice the spring onion.
Heat a pan with oil and sauté the spring onion for a couple of minutes, then add the asparagus and sauté everything for another 3-4 minutes. Salt and pepper and continue cooking, in this case with the lid on, for another 2-3 minutes, until the asparagus is slightly softened but still crunchy. Remove from the heat.
Cut the mozzarella into pieces.
At this point, you can proceed to fill your crepes.
Spread 1-2 tablespoons of béchamel on the bottom of a baking dish and preheat the oven to 375 degrees Fahrenheit (static).
Take the first crepe, spread about 1 tablespoon of béchamel on half and place 4 slices of Speck Alto Adige PGI on top. Distribute 1-2 tablespoons of asparagus (set aside the tips) and some mozzarella pieces on the Speck Alto Adige PGI.
Fold the crepe like a book to form a half-circle. Fold in half once more to get a quarter circle and place in the baking dish.
Continue in the same manner for the remaining crepes, placing them in the baking dish slightly overlapping and putting some béchamel between one crepe and the other.
Finish by distributing some béchamel and the asparagus tips on the surface and bake at 375 degrees Fahrenheit for about 25 minutes.
Remove your crepes with asparagus and Speck Alto Adige PGI from the oven, garnish with sliced spring onion and Speck Alto Adige PGI slices and serve.
