Tasty Softies Recipe
This recipe arises from the need to use up excess eggs…
My hens lay regularly, and sometimes I find myself with dozens of eggs to use…
I do a lot of self-production in general; for instance, I always make pasta at home, rarely buy it, my husband, who is of Romagna origin, appreciates egg pasta; I knead, cut, and store it in the freezer already portioned, like many other dishes. My job doesn’t allow me to come home for lunch, I eat out but Enzo stays home, so I prepare the reserves. Indeed, in my photos, you will often see larger quantities than what I describe in the ingredients.
It’s a long but simple job; then I freeze and consume as needed.
In this recipe, the filling is very simple but I have combined different flavors:
Artichokes and cheese, asparagus, herbs, tomato and mozzarella, tuna, olives and onions… Of course, I know what I consume; so I adapt the filling.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Crepes, Gorgonzola…
- 12 crepes
- 1 cup milk
- 3 tbsps flour
- 2 tbsps butter
- 7 oz Gorgonzola cheese
- 9 oz breadcrumbs
- 2 eggs
- olive oil (for frying)
Tools
Small pot, frying pan, bowl, plate…
Steps
-
Start by preparing the bechamel sauce; melt the butter in a large pot (so you don’t have to use another one to finish the filling, fewer dishes to wash😜). Add the flour and mix well; finally, pour in the milk, blend well until you get a smooth mixture.
Season with salt, and add the Gorgonzola… Work the mixture well… There will be some lumps due to the cheese’s blue veining, so it’s fine.
Spread on your crepes, making sure to let a layer slip over the edges to “stick” better.
Fold into a half-moon shape and continue until all parts are used up.
Beat two eggs and dip your crepes on both sides.
Immediately after, roll them in breadcrumbs… If you like a stronger coating, repeat the process twice, if you want it crunchier, add a tablespoon of cornmeal to the breadcrumbs.
Complete the procedure
And fry in hot oil… I personally don’t use a lot of oil, I only fried two, if you have everything to fry use to your liking.
Softies ready and hot to enjoy with a nice salad!
As already mentioned, I made reserves and stored in the freezer, they keep for up to two days in the fridge after frying, then just heat them up; or if breaded but not fried, for one day. I have indicated my combinations above… Your imagination will allow you to match other ingredients.
