Welcome to cooking with Dadcook!
If you’re looking for the right inspiration to impress at the table, you’re in the right place. My journey into flavors today begins with a burst of taste thanks to my SICILIAN CAPONATA, a timeless classic that opens the heart (and stomach).
But we don’t stop here, because for those who love the strong flavors of tradition, there’s nothing better than my FOCACCIA WITH SOURDOUGH, crunchy on the outside and soft inside. Moving on to first courses, I take you directly to Puglia with the SPAGHETTI ALL’ASSASSINA, crispy and spicy just right, or you can be enveloped by the sea’s aroma of my PASTA WITH AMBERJACK AND TOMATOES, a dish that tastes like a celebration.
For the mains, the choice is between land and sea: if you love meat, you must absolutely try the TENDER BEEF STEW that melts in your mouth, or the scenic BEEF HAMMER slowly cooked in beer. If you prefer fish, my BAKED TURBOT WITH POTATOES will guarantee you success with minimal effort.
To conclude in style, before moving on to DESSERT, I want to reveal the true secret to making your dishes unique: my HOMEMADE BÉCHAMEL. It’s velvety, just dense enough, and perfect for wrapping the ham in your crepes, ensuring that professional result only a carefully prepared sauce can give.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 1 2/3 cups all-purpose flour
- 2 cups milk
- 1 tbsp salt
- 7 oz cooked ham
- 1 3/4 cups béchamel
- 1 oz Parmigiano Reggiano DOP
Tools
- 1 Bowl Pyrex
- 1 Hand Whisk Fackelmann
- 1 Ladle Tracoma
- 1 Spatula Tracoma
- 1 Air Fryer Moulinex
Steps
Prepare the Batter
Start by cracking the eggs into a large bowl and beating them lightly with a whisk along with a pinch of salt.
Add the sifted flour alternating with the milk, continuing to stir until you get a smooth, lump-free mixture.
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 (I used an iron pan for this recipe, great for even heat distribution).
Lightly grease it with a thin layer of butter and pour a ladle of batter, rotating the pan to cover the entire surface.
Cook about one minute per side until they are slightly golden.
Cooling and Assembling
Once all the bases are ready, let them cool for a few minutes on a surface.
Then move on to the assembly: spread a layer of my HOMEMADE BÉCHAMEL and add the slices of cooked ham.
Roll each crepe by folding it first from one side and then from 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 the 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 from the oven when they are golden brown and let them rest for a moment before serving.
The inside will be very creamy thanks to the béchamel, and the outside irresistibly crunchy.
Enjoy your meal!
STORAGE TIPS AND VARIATIONS:
Storage:
In the fridge: If any are left over, you can store the cooked crepes in an airtight container for 1-2 days.
How to reheat: To maintain the crust, I recommend placing them back in the air fryer at 320°F for 3-4 minutes; you’ll avoid the chewy microwave effect.
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 might lose its velvety texture once defrosted.
Dadcook’s Tips
Perfect batter: If you notice lumps despite the whisk, pass the mixture with an immersion blender for a few seconds: it will become smooth as silk.
The mold trick: When placing the “sausages” in the silicone mold, put them with the “closure” facing down; this way, they won’t open during cooking and will remain compact.
Iron pan: If you use the iron pan like I did, make sure it’s well heated before pouring the first ladle to prevent the crepe from sticking.
Variations
“Crunchy” Variation: Add pistachio crumbs over the béchamel before baking; it pairs wonderfully with the cooked ham and Grana crust.
“Smoked” Version: Replace cooked ham with speck or smoked provola (to be chopped 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.
Green Touch: If you want a more complete dish, add sautéed spinach or artichoke hearts inside the filling along with the béchamel.
💬 Did you try 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 to me 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 fridge.
Even the already filled “sausages” can rest in the fridge a few hours before the final cooking in the air fryer.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 perfectly with the creaminess of the béchamel.
Why do my crepes break 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 crunchy and break.
They must remain elastic to be rolled 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 dispersing in the basket, keeping the crepes moist inside and favoring the crust on top.
Make sure it’s suitable for high temperatures (up to 446°F).Can I use ready-made béchamel?
You can if you have little time, but my HOMEMADE BÉCHAMEL has a density and flavor that make the dish truly professional and much tastier.
