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Savoury crepes with Grana Padano cream, rocket and bresaola

Name: Savoury crepes with Grana Padano cream, rocket and bresaola
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 100 g flour; 2 eggs; 250 ml milk; 15 g butter; 150 g ricotta cheese; 80 g grated Grana Padano PDO; 2 tablespoons milk; Pepper to taste.; 100 g bresaola; 80 g fresh rocket

Facile

4 per.

20 min

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:

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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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Savoury crepes with Grana Padano cream, rocket and bresaola

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.

Related recipes

Toasts with tomatoes, crispy pancetta, thyme and Grana Padano Riserva spread

Avocado toast, the recipe of the moment

Courgette rolls

Sfogliatine salate (pasta sfoglia) ripiene di Grana Padano, scarola e sesamo nero

An iconic product

The PDO

Fun Facts

The consortium members

100 g flour

2 eggs

250 ml milk

15 g butter 

150 g ricotta cheese

80 g grated Grana Padano PDO

2 tablespoons milk

Pepper to taste.  

100 g bresaola

80 g fresh rocket

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.