Cookbook First Courses

CREPES WITH STRAKÌ, ASPARAGUS AND HAM

First Courses

Difficulty	People	Time

Easy	4	80 minuti

Ingredients

6	eggs
500 g	00 flour
1 L	Sterilgarda microfiltered whole milk
60 g	butter
q.b.	salt
	bechamel Sterilgarda (quantity to taste)
10	preferably thin wild asparagus
100 g	ham
200 g	strakì Sterilgarda
50 g	grated cheese

Prepare this recipe with:

Preparation

Break the eggs into a large bowl. Beat them well with a pinch of salt.
Add the Sterilgarda Microfiltered whole milk a little at a time, stirring constantly.
Sift the flour and add it to the mixture. Add 30 grams of melted butter to make the crepes tastier.
Mix taking care not to form lumps. Let the mixture rest in the refrigerator for about half an hour.
While the dough is resting in the fridge you can prepare the filling.
Blanch the asparagus in a pot of boiling water and cook for 3-4 minutes. Take them out of the water, let them cool a little and then cut them so as to keep the tips and the softer part of the stem. Set them aside.
Take the egg mixture and start preparing the typical frittatine. If you have the appropriate crepe maker the operation will be much easier and faster, otherwise, you can proceed with cooking in a normal non-stick pan.
Pour a little batter into the pan using a ladle.
The amount of dough to use for the crepes depends on whether you want the thickness to be thin or not.
Cook on both sides.
Once all the omelettes are ready, start filling them with Sterilgarda strakì, half a slice of cooked ham each and the asparagus.
Continue until all the ingredients are used up.
Now fold the omelettes into four parts and place them in a previously buttered baking pan suitable for baking in the oven.
Place the Sterilgarda béchamel sauce on top of the crepes.
Bake in the oven for about 10 minutes at 180°.

Social Wall