A delicious and creamy first course or appetizer, the crepes with stracchino and pesto are easy to prepare and taste amazing. Fragrant and flavorful, they prepare quickly, and you can even make everything the day before and bake at the last moment, as I often do with crepes with ricotta and spinach.
If you don’t like stracchino, you can also use ricotta, taleggio, or a creamy cheese.
Let’s get to work and prepare the crepes with stracchino and pesto together.
OTHER RECIPES WITH CREPES
- Difficulty: Easy
- Cost: Low-cost
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Crepes with Stracchino and Pesto
- 1 cup cups milk
- 0.9 oz all-purpose flour
- 0.9 oz butter
- to taste salt and nutmeg
- 2 cups cups milk
- 3 eggs
- 9 oz all-purpose flour
- 0.7 oz butter
- to taste salt
- 10.6 oz stracchino
- 3.5 oz pesto
- 1.1 oz Parmesan
- to taste extra virgin olive oil
Tools
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- Immersion Blenders
- Pan
- Baking Tray
Steps
Prepare the béchamel: in a saucepan, toast the flour with the butter. Gradually add the milk while stirring with a whisk to avoid lumps. Add salt and nutmeg, and continue stirring until the béchamel thickens.
Prepare the crepes: in a tall container, place eggs, milk, flour, salt, and melted butter (add a bit of nutmeg if you like). Blend with an immersion blender. Pour small amounts of batter into a lightly greased pan and swirl to form a round shape. Cook on one side, flip the crepe, and finish cooking. Continue until all the batter is used.
In the center of each crepe, place a generous spoonful of stracchino and a teaspoon of pesto. Fold two sides of the crepe over, then the other two. Place the crepe bundles on a baking tray lined with parchment paper. Spread a bit of béchamel, some Parmesan, and a drizzle of oil on top. Bake until the crepes are golden.
Storage
The crepes can be stored in the fridge for two or three days.
