Savoury crepes with Grana Padano cream, rocket and bresaola
Difficulty Facile
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Preparation  20 min
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Servings for  4 people
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Ingredients:
For the crêpes:
100 g flour
2 eggs
250 ml milk
15 g butter
For the Grana Padano cream:
150 g ricotta cheese
80 g grated Grana Padano PDO
2 tablespoons milk
Pepper to taste.
For the filling:
100 g bresaola
80 g fresh rocket
Preparation:
Melt the butter in a bain-marie. Then beat the eggs in a bowl, then add the sifted flour, stirring with a whisk to avoid lumps. Add the milk and butter, continuing to mix until you obtain a smooth and creamy batter. Cover and leave to stand for about 30 minutes.
Heat a non-stick frying pan and pour in a ladleful of batter spread evenly. Cook for about 1 minute per side, until golden brown. Continue until the batter is finished.
In a bowl, knead the ricotta cheese with the grated Grana Padano, adding the milk a little at a time until you obtain a smooth, spreadable cream. Season with a grinding of pepper.
Spread a layer of Grana Padano cream on each crêpe, add a few slices of bresaola and complete with fresh rocket. Fold the crêpes in half or roll them up, then serve.
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