Summer crêpes

Ingredients

(for 40 crêpes)

FOR THE CRÊPES :
160 g Italian ‘00’ flour
40 g wholemeal flour
2 whole eggs
5 dl whole milk
a pinch of salt

FOR THE FILLING :
400 g béchamel sauce
300 g Quartirolo
800 g peeled tomatoes
250 g cooked ham, cut into thin slices
150 g grated Parmesan cheese
basil leaves, to taste
3 dl liquid cream

Method:

Prepare the crêpes and lay them out separately on the work surface. Prepare the béchamel sauce and spread a thin layer on top of every crêpe. Then, add a slice of cooked ham, a thin slice of Quartirolo cheese, some pieces of peeled tomato, a little Parmesan cheese and some basil. Roll up each crêpe and place in the fridge wrapped in foil (you can also prepare them the day before). Remove the foil and cut the crêpe rolls into discs.
Grease an ovenproof dish and place the crêpe pieces on top. Dress with the liquid cream and the remaining Parmesan cheese. Place in the oven at 200°C for approximately 10 minutes.

AICI – Associazione Insegnanti di Cucina Italiana

Claudia Radicchio’s recipe