Welcome to the kitchen with Dadcook!
If you’re looking for the right inspiration to impress at the table, you’re in the right place. My flavor journey today starts with an explosion of taste thanks to my SICILIAN CAPONATA, a timeless classic that opens the heart (and the appetite).
But we don’t stop there, because for those who love bold traditional flavors, nothing beats my SOURDOUGH FOCACCIA, crunchy outside and soft inside. Moving on to first courses, I’ll take you straight to Puglia with SPAGHETTI ALL’ASSASSINA, crispy and spicy just right, or you can be wrapped in the sea-scented aroma of my PASTA WITH AMBERJACK AND CHERRY TOMATOES, a festive dish.
For mains, the choice is between land and sea: if you love meat, you must try the MELTINGLY TENDER BEEF STEW that melts in your mouth, or the spectacular BEEF HAMMER slowly cooked in beer. If you prefer fish, my BREAM BAKED WITH POTATOES will guarantee assured success with minimal effort.
To finish beautifully, before moving on to DESSERTS, I want to reveal the real secret to making your preparations unique: my HOMEMADE BÉCHAMEL. It’s velvety, thick enough and perfect for wrapping the ham in your crepes, ensuring that professional result only a carefully made sauce can provide.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 513.41 (Kcal)
- Carbohydrates 48.15 (g) of which sugars 6.83 (g)
- Proteins 29.23 (g)
- Fat 23.52 (g) of which saturated 13.19 (g)of which unsaturated 9.57 (g)
- Fibers 1.98 (g)
- Sodium 1,064.84 (mg)
Indicative values for a portion of 372 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
- 4 eggs
- 1 2/3 cups 00 flour (all-purpose)
- 2 1/8 cups milk
- 1 tbsp salt
- 7 oz cooked ham
- 1 2/3 cups béchamel
- 1 oz Parmigiano Reggiano PDO
Tools
- 1 Bowl Pyrex
- 1 Whisk Fackelmann
- 1 Ladle Tracoma
- 1 Spatula Tracoma
- 1 Air fryer Moulinex
Steps
Batter preparation
Start by cracking the eggs into a large bowl and whisk them lightly with a pinch of salt.
Add the sifted flour alternating with the milk, continuing to stir until you obtain a smooth, lump-free batter.
If you have time, cover the bowl and let it rest in the refrigerator for 30 minutes: this will make your crepes much more elastic.
Cooking the bases
Heat a non-stick pan (for this recipe I used a cast-iron pan, great for even heat distribution).
Grease it lightly with a film of butter and pour a ladle of batter, tilting the pan to cover the entire surface.
Cook about one minute per side until they are slightly golden.
Cooling and assembly
Once all the bases are ready, let them cool for a few minutes on a work surface.
Then move on to assembly: spread a thin layer of my HOMEMADE BÉCHAMEL and add the slices of cooked ham.
Roll each crepe, closing it first on one side and then on the other, creating a sort of “sausage”.
Place the rolls in the pink silicone mold and cover the surface with more béchamel, a generous sprinkle of Grana Padano and a drizzle of extra virgin olive oil to ensure a delicious crust.
Final cooking
At this point, place the mold in the air fryer and cook at 356°F for about 8-10 minutes, until the surface is perfectly gratinated.
If you’re preparing crepes for more than 4 people and need more space, you can opt for traditional oven cooking (static at 392°F for 15 minutes).
Plating and tasting
Remove your crepes when they are nicely golden and let them rest a moment before serving.
The inside will be super creamy thanks to the béchamel and the outside irresistibly crispy.
Enjoy your meal!
STORAGE, TIPS AND VARIATIONS:
Storage:
In the refrigerator: If there are leftovers, you can store the cooked crepes in an airtight container for 1-2 days.
How to reheat: To keep the crust, I recommend passing them again in the air fryer at 320°F for 3-4 minutes; you will avoid the rubbery effect of the microwave.
Freezing: You can freeze the crepe bases (separated by parchment paper) for up to 2 months. I do not recommend freezing them already filled with béchamel, as the sauce may lose its velvety texture once thawed.
Dadcook’s tips
Perfect batter: If you notice lumps despite the whisk, blend the mixture with an immersion blender for a few seconds: it will become silky smooth.
The mold trick: When you place the “sausage” rolls in the silicone mold, put them with the “seam” facing down; this way they won’t open during cooking and will remain compact.
The cast-iron pan: If you use a cast-iron pan as I did, make sure it is very hot before pouring the first ladle to prevent the crepe from sticking.
Variations
“Crunchy” variation: Add chopped pistachio crumbs on top of the béchamel before baking; it pairs wonderfully with the cooked ham and the Grana crust.
“Smoky” version: Replace the cooked ham with speck or smoked provola (to be grated into the béchamel) for a stronger flavor.
Green touch: If you want a more complete dish, add sautéed spinach or artichoke hearts inside the filling along with the béchamel.
💬 Have you tried this recipe?
I hope these crepes with my HOMEMADE BÉCHAMEL bring lots of flavor and warmth to your table!
If you have questions or variations to suggest, write them in the comments below.
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Frequently Asked Questions (FAQ)
Can I prepare the crepes in advance?
Absolutely yes!
You can prepare both the batter and the crepe bases the day before and store them in the refrigerator.
Even the already filled “sausages” can rest in the fridge a few hours before the final air-fryer cooking.What can I use instead of cooked ham?
You can vary the filling according to your tastes: speck, turkey breast or even sautéed vegetables like spinach or zucchini pair very well with the creaminess of the béchamel.
Why do my crepes tear when I roll them?
The secret is letting the batter rest (at least 30 minutes) and the thickness.
If they are too thin or overcooked in the pan, they become crispy and crack.
They must remain elastic to be closed into a “sausage”.Is the silicone mold necessary for the air fryer?
The silicone mold is ideal because it contains the béchamel and prevents it from spreading into the basket, keeping the crepes moist inside and promoting a crust on top.
Make sure it is suitable for high temperatures (up to 446°F).Can I use store-bought béchamel?
You can if you’re short on time, but my HOMEMADE BÉCHAMEL has a consistency and flavor that make the dish truly professional and much tastier.
