STUFFED, BAKED CREPES
Number of servings : 6 Prep time: 45 minutes Cooking time: 45 minutes Type of meal : | Main Courses
Number of servings : 6
Prep time: 45 minutes
Cooking time: 45 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
500 ml milk 2 cups
250 ml unbleached flour 1 cup
60 ml melted butter 1/4 cup
5 ml salt 1 tsp.
60 ml butter 1/4 cup
60 ml flour 1/4 cup
500 ml milk, heated 2 cups
125 ml medium Cheddar, grated 1/2 cup
1 garlic clove, finely chopped
1 pinch ground nutmeg
5 ml ea. salt and pepper 1 tsp. ea.
250 ml béchamel sauce 1 cup
60 ml Asiago cheese, shaved 1/4 cup
210 g Caciocavallo cheese,diced 7 oz.
250 ml tomatoes, diced 1 cup
Preheat oven to 180°C / 350°F.
Place all the ingredients for the crepes in a blender and blend at medium speed until smooth. Set aside.
For the béchamel sauce:
Melt the butter in a saucepan and add the flour, stirring constantly with a spoon or whisk. Cook over medium heat for 2 minutes, stirring constantly. Add the milk, cheddar and garlic. Whisk until thick. Add a pinch of nutmeg, salt and pepper. Set aside.
Make the crepes in a non-stick pan.
Reserve some of the 2 cheeses (Asiago and Caciocavallo) for garnishing, and combine the remainder with a little béchamel sauce. Fill the crepes with the cheese mixture. Fold each crepe in half, then in half again. Spoon a ladleful of béchamel sauce into a baking dish and place the crepes on top. Garnish with diced tomatoes and reserved cheeses.
Bake for about 10 minutes and serve immediately.
Unfilled crepes may be frozen. Separate them with plastic wrap, seal the whole stack, and store in an airtight plastic freezer bag.