SAVORY GORGONZOLA CREPES
Savory crepes are an easy and quick dish to prepare that everyone loves: the perfect wrap for various fillings, all delicious and super tasty.
There are different versions of savory crepe fillings, such as: Mushroom and Béchamel Crepes, Ricotta and Spinach Crepes, Ham and Cheese Crepes, and even Crepes with Genoese Basil Pesto. Today we will prepare together SAVORY CREPES with GORGONZOLA and Walnuts, a classic combination that is always a great success, perfect for when we want something quick and tasty at the same time.
The recipe for preparing the basic crepes is very easy; just mix flour, eggs, and milk, cook for a few minutes, and you can even make them in advance to fill them at the last moment. From the basic crepes recipe, other variations have been born, such as GLUTEN-FREE CREPES and LACTOSE-FREE CREPES without eggs.
Once the crepes are ready, you only need to mix the Gorgonzola cheese (Sweet or Spicy according to your taste) with some Ricotta to make it creamier and fill the crepes. Just a few seconds in the pan to allow the cheese to melt and become stringy, and in no time, you’ll have an alternative delicious main course to pasta, easy to make, and really within everyone’s reach.
Easy, quick, and extremely tasty, the Savory Crepes with Gorgonzola Cheese and Walnuts will solve many lunches and dinners and will make a good impression even at a dinner with friends or for a special occasion.
I forgot to tell you that Gorgonzola DOP is naturally lactose-free (less than 0.1g/100g), so as long as you also use lactose-free Ricotta and prepare the crepes following the Lactose-Free Crepes Recipe, the Gorgonzola and Walnut Crepes are suitable for everyone!
If you are looking for other recipes to prepare Sweet or Savory Crepes also check out:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 715.25 (Kcal)
- Carbohydrates 37.63 (g) of which sugars 6.54 (g)
- Proteins 32.31 (g)
- Fat 48.94 (g) of which saturated 18.19 (g)of which unsaturated 11.04 (g)
- Fibers 2.08 (g)
- Sodium 746.22 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs (small)
- 1 pinch salt
- butter (to grease the pan)
- 7 oz gorgonzola
- 3.5 oz ricotta
- 3.5 oz walnuts
Tools
- Bowl
- Crepe Maker
Steps
Put the whole egg in a bowl and beat it with electric beaters for a few minutes. Add the sifted all-purpose flour and beat again with the beaters. Add the salt and room temperature milk, stirring quickly with a hand whisk to avoid lumps. Place a non-stick pan on the stove, and when it’s hot, grease it with a bit of butter. Pour a ladle of crepe batter into the center and move the pan so that it distributes evenly. Cook the crepes for about 2 minutes on each side. Once ready, stack them on a plate and set aside.
First, I recommend taking the cheeses out of the fridge at least 30 minutes earlier to make them softer and easier to work with. Put the Gorgonzola cheese (Sweet or Spicy according to your preference) and the ricotta into a bowl and mix with a spoon to make the mixture creamy. Break the walnut kernels, then add them to the cheese cream.
Now that you’ve finished preparing the crepes, heat a non-stick pan and heat a crepe. Place two tablespoons of cheese cream in the center of each crepe and roll them up. Heat them 2 or 3 at a time (depending on the size of the pan) for a few seconds: the cheese should not completely melt but become creamy. Proceed the same way with all the others. Serve them immediately while still hot.
NOTES
CREPES: If you have allergies or intolerances, you can use the BASIC GLUTEN-FREE CREPES RECIPE or the BASIC LACTOSE-FREE CREPES RECIPE. In this case, to maintain lactose-free, use a lactose-free cheese.
GORGONZOLA: You can use either Sweet or Spicy Gorgonzola according to your taste. Remember that Gorgonzola Cheese is naturally lactose-free, meaning it can be consumed even by those who are intolerant. If you need to prepare a lactose-free Gorgonzola Crepe, buy Lactose-Free Ricotta and prepare the Lactose-Free Basic Crepes.
RICOTTA: For this recipe, use Cow Ricotta with a milder flavor than Sheep or Goat. If you need to prepare a lactose-free Gorgonzola Crepe, buy Lactose-Free Ricotta and prepare the Lactose-Free Basic Crepes.
STORAGE
Once ready, the Gorgonzola and Walnut Crepes can be stored in the fridge for up to 2 days. The savory crepes can also be prepared in advance and then filled just before serving. Just keep them well covered with food-grade plastic wrap in the refrigerator to keep them soft and pliable.
