John Myers
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Crespelle Alla Tina
The perfect crespelle alla tina recipe with a picture and simple step-by-step instructions.
Crepes:
- 250 ml Milk
- 2 Eggs
- 1 pinch Salt
- 110 g Spelled flour type 630
- Oil
Béchamel sauce:
- 2 tbsp Butter
- 2 tbsp Spelled flour type 630
- 300 ml Milk
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 pinch Freshly grated nutmeg
Filling:
- 8 Discs Cooked ham
- 200 g Grated Emmental
- 200 g Freshly grated Parmesan
Crepe dough:
- Whisk the milk and eggs together, then stir in the salt and flour! Let soak briefly and fry thinly in 8 portions in hot oil. Put aside.
Bechamel sauce:
- Melt the butter in a saucepan and stir in the flour and stir-fry a little. Then add milk while stirring, bring to the boil briefly and switch off. Season with salt, garlic pepper and nutmeg!
Filling crepes:
- Lay out crepes and top each with a slice of ham. Spread some cheese on top. Fold in the crepes right and left and roll up the crepes tightly. Put them next to each other in a baking dish!
Preheat the oven to 180 degrees!
- Spread the bechamel sauce on the filled crepes, sprinkle with a little Parmesan and bake in the preheated oven for 20-30 minutes! Then cool down briefly, sprinkle with chives and serve! There was also iceberg lettuce!
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