How to make stuffed Italian crespelle: the tasty recipe to try

published on 5 December, 2022 at 16:48
Ingredients:
250 ml of fresh whole milk
125 g of flour
2 large eggs
4 g of salt
For the béchamel sauce:
500 ml of fresh whole milk
50 g of butter
35 g of flour
Salt to taste
nutmeg 
For the stuffing:
350g of ricotta
120g of grated Roman Pecorino
ground black pepper
 
Directions:
1. Crespelle: mix the eggs with milk and salt. Finally add the flour and mix well. Heat a pan and melt the butter, then pour the batter and make the crespelle. Set aside.
2. Stuffing: in a large bowl mix the ricotta, pecorino romano and black pepper.
3. Make the béchamel sauce: in a pot melt the butter and add the flour. Mix well and pour the milk, finally add the nutmeg.
4. Fill the crespelle and make them in a baking dish.
5. Cover with béchamel sauce, bake at 200° for about 25 minutes.
 
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