John Myers
Contents
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Ingredients
Crespelle batter:
- 250 g Flour
- 300 ml Milk
- 125 ml Selters
- 4 Eggs size M.
- 1 tsp struck Salt
- 1 pinch Sugar
- 30 g Liquid butter
- Sunflower oil for frying
Filling 1:
- 270 g Raclette cheese
- 100 g Parma ham (approx. 6 medium slices)
Filling 2:
- 1 medium sized Onion
- 1 tbsp Butter
- 200 g Mushrooms brown
- Pepper salt
- 3 tbsp Cream cheese
- 2 tbsp go. Chopped parsley
For gratinating:
- Some butter for the pan
- 100 g Finely grated Parmesan
Spinach Cam:
- 1 medium sized Onion
- 2 size Garlic cloves
- 20 g Butter
- 500 g Spinach frozen
- Pepper salt
- 1 pinch Nutmeg
- 200 g Cream cheese
Instructions
Dough:
- Sift the flour into a bowl and mix with the milk and seltzer until smooth. Add the eggs, salt and a pinch of sugar and whisk vigorously together with the flour mixture. Make the butter liquid and stir in at the end. Let the dough rest / swell for approx. 1 hour. Then fry 6 large pancakes until golden in a 24-size pan and keep them ready.
Filling 1:
- If necessary, cut the cheese into thin slices. Leaf apart the ham.
Filling 2:
- Peel the onion, dice it. Skin the garlic, finely chop. Clean the mushrooms dry, cut them into small pieces and chop them through. In a pan, sweat the onion and garlic in the butter until translucent, add the mushrooms, pepper and salt them and simmer over medium heat until the liquid that has leaked out has boiled away. Fold in the cream cheese and parsley, heat briefly and then remove from the fire.
Completion of Crespelle:
- Preheat the oven to 200 ° O / bottom heat. Spread a large baking dish (approx. 30 x 25) with butter. Now top three of the pancakes with filling 1, i.e. first a layer of ham and then a layer of cheese. Then roll up each pancake tightly and place it in the baking dish with the seam facing down.
- Brush the remaining three with the mushroom filling, roll up and place in the dish. Sprinkle the surface thickly with the Parmesan and put the dish on the 2nd rail from the bottom for approx. 20-25 minutes in the oven. The cheese is said to have formed a golden brown crust and the crespelle is said to be well baked on the inside.
Spinach Cam:
- While the crespelle are in the oven, peel the onion and garlic for the spinach. Dice the onions, finely chop the garlic and sweat in the butter until translucent. Add the spinach (can, but does not have to be, defrosted beforehand) and simmer gently until it forms a homogeneous mass. Then pepper, salt, season with nutmeg, stir in the cream cheese and bring everything to a boil again. Then pull from the stove and serve with the crespelle and some decoration. The "family dish" is ready ....................
- The crespesse is originally filled with the spinach, but I wanted to modify the original one time. I chose the raclette cheese because it runs optimally and is not so bland in taste. But it is not mandatory. Of course, you can also use leftover cheese or another type of cheese.
- Arranged in smaller portions, the crespelle are also suitable as a starter.
