Crespelle

Crepes

1. We break two eggs and mix them with the hand blender together with the curry, the sifted flour, the milk and the mineral water, like a spoonful of rapeseed oil, and put it in the refrigerator to rest.

The filling

1. We cook the broccoli on a SMALL fire in salted water and then rinse it in the ice-cold water to puree it with the puree stick together with the parsley and to mix with the ricotta, nutmeg and a little pepper from the mill. Now we peel and core a large tomato and cut long strips of fillet

The sauce

1. We stir the corn starch in half a glass of Prosecco and bring this to a SHORT boil with the cream. Then we stir in a tablespoon of Grana Padano and pull from the fire.

The Crespelle

1. Now we bake three very thin crepes, after stirring up the dough in a coated frying pan, and lay them out on the work surface. We bake the thin slices of bacon in the microwave for 3 minutes between kitchen crepes so that they get a lot of flavor. We distribute the bacon strips on the crepes, then coat all the crepes with the broccoli farce and cover all of them with tomato fillets to roll up straight away.

The finizione

1. We cut the crespelle rolls into 3 cm wide rolls and distribute them in greased, flat casserole dishes, where we pour a little cream sauce over them individually using a spoon and sprinkle some Grana Padano and a few tiny mozzarella cubes. Now we gratin in the preheated oven at 200 degrees or 180 degrees convection for about 25 minutes.

Serve

1. While the crespelle is in the oven, slice the remaining tomatoes thinly and place them in the middle of 4 large plates to later place the crespelle on top.

annotation

1. This crespelle with the rolled up tomato fillets, the wafer-thin and tasty bacon and the ricotta broccoli give a light, very digestible and exclusive, fine meal on the “red carpet”.