The savory spiral of filled crepes is a delicious main course to gratin in the oven, truly tasty, and you can prepare it in advance and bake it just before serving.
In these crepes, I used a classic filling like ham and mozzarella, but as often happens, you can vary by adding:
– a cheese mix;
– ragù and béchamel as if they were cannelloni or lasagna;
– a small brunoise of seasonal vegetables;
– sautéed mushrooms with very little béchamel;
– cow’s ricotta with salami cubes…
and much more!
If you like, as I do, stuffed and baked pasta, I also suggest:
EMILIAN ROLL
PASTA CAKE
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SAVORY SPIRAL OF FILLED CREPES
The kitchen of ASI
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: About 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SAVORY SPIRAL OF FILLED CREPES
- 4 eggs (medium)
- 1 3/4 cups all-purpose flour
- 2 cups milk
- 1 1/2 teaspoon salt
- 1 1/2 tablespoons butter
- 2 cups mozzarella (shredded)
- 8 1/2 oz cooked ham
- 1 egg (medium)
- 1/2 cup milk
- 1 pinch salt
- 1/2 cup mozzarella (shredded)
- 2 tablespoons grated Parmesan cheese
Tools RECIPE SAVORY SPIRAL OF FILLED CREPES
#ADV
- Kitchen scale Ferrari G3
- Bowl
- Sieve
- Ladle
- Pan
- Baking pan Ballarini cm 28
FOR THE PREPARATION OF THE RECIPE SAVORY SPIRAL OF FILLED CREPES
For the crepes, the base preparation of this main course, I weigh all the ingredients …of course!
I melt the butter in the large pan (9.5 inches for me) where I will then cook the crepes to have it ready and buttered just enough to cook the crepes.
I then add flour, eggs, milk, salt, and the melted butter.
I mix with a whisk, but you could also put everything in the blender and go!
For extra safety, I always filter this mixture through a sieve to avoid having annoying lumps in the crepes.
After straining the liquid, I SHOULD have let the batter rest… but I was in a hurry and didn’t!
P.S. Does it also happen to you to know all the rules and small tricks but then skip them and do as it comes for a thousand and one reasons??
I take the lightly buttered pan and start making the crepes.
The first one is generally never perfect, but… I continue, and with these ingredients, I made 12 about 9 inches wide.
I start filling them by putting, as you see in the photo, a little chopped cooked ham and shredded mozzarella.
I make a small roll, which I will
place in the center of the pan (11 inches) slightly buttered.
Continue filling the crepes and adding them in a spiral
and complete the entire pan.
We preheat the oven to 350°F and add the egg-milk mixture for gratinating over the spiral of crepes just arranged in the baking dish.
I now sprinkle with shredded mozzarella and also add the grated Parmesan, trying to distribute these toppings evenly over the spiral of filled crepes.
Bake for about 20-25 minutes, allowing it to melt and gratinate thoroughly.
It is not as quick as a plate of spaghetti, but the result is worthwhile, and the next day, the SPIRAL OF FILLED CREPES is even better!
Bon appétit!
Annalisa
FOR THE CREPES, I USED THIS TOOL
