The savory spiral of filled crepes is a delicious first course to be gratinated in the oven, very tasty, and can be prepared in advance and baked 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 mix of cheeses;
– meat sauce and bechamel as if they were cannelloni or lasagna;
– a small dice (brunoise) of seasonal vegetables;
– a mixture of sautéed mushrooms with a little bechamel;
– cow’s milk ricotta with diced salami….
and much more!

If you like filled and oven-gratinated pastas as much as I do, I also suggest:

EMILIAN-STYLE ROLL

Pasta Cake with Sauce PASTA CAKE

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I also have a free WhatsApp channel with a sweet and a savory recipe a day: click and join → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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SAVORY SPIRAL OF FILLED CREPES
The cuisine of ASI

Difficulty: Easy
Cost: Economical
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)
1.6 cups all-purpose flour
2 cups cups milk
1 1/2 teaspoon salt
1.4 tablespoons butter
7 oz oz mozzarella (grated)
8.5 oz oz cooked ham
1 egg (medium)
0.5 cups cups milk
1 pinch salt
1.8 oz oz mozzarella (grated)
2 tablespoons grated Parmigiano Reggiano

Tools RECIPE SAVORY SPIRAL OF FILLED CREPES

#ADV

Kitchen Scale Ferrari G3
Bowl
Sieve
Ladle
Pan
Baking dish Ballarini cm 28

FOR THE PREPARATION OF THE RECIPE SAVORY SPIRAL OF FILLED CREPES

For the crepes basic preparation of this first 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 make the crepes to have it already ready and greased just enough to cook the crepes.
I then add flour, eggs, milk, salt, and melted butter.
I mix with a whisk, but you could also put everything in the mixer and go!
For extra safety, I always strain this mixture through a sieve to avoid having any malicious and disturbing lumps in the crepes.
After straining the liquid, YOU SHOULD let the batter rest… I was in a hurry and didn’t do it!
P.S. Does it also happen to you that you know all the rules and little tricks by heart but then rush and do whatever comes to mind for a thousand and one reasons??
I take the just-greased pan and start making the crepes.
The first is generally never perfect, but … I continue, and with these ingredients, I got 12 about 9 inches wide.
I start filling them, then putting, as you see in the photo, a little bit of chopped cooked ham and grated mozzarella.
I make a little roll that then
I will place in the center of the baking dish (11 inches) slightly greased.
Continue filling the crepes and adding them in a spiral
and complete the entire baking dish.
Preheat the oven to 356°F and add the egg and milk mixture for gratin over the spiral of crepes just assembled in the dish.
I now sprinkle with grated mozzarella and add the Parmigiano Reggiano, trying to distribute these condiments evenly over the spiral of filled crepes.
Bake for about 20/25 minutes, letting everything melt and gratinate.
It’s clearly not as quick as a plate of spaghetti, but the result compensates, and the next day the SPIRAL OF FILLED CREPES is even tastier!
Enjoy your meal!
Annalisa