Recipe: crespelle with fontina cheese
These thin crêpes are very similar to those from French cuisine. The difference is that here they are filled with typical fontina cheese (also delicious in polenta!) and ham. They are covered with a béchamel sauce and briefly grilled in the oven. Delicious as a side dish with meat or as a warming dish on cold days.
How to make crespelle with fontina cheese
- Set the oven to grill mode and preheat to 190 °C.
- Beat the eggs with the milk and a pinch of salt. Then gradually add the flour while mixing thoroughly with a whisk.
- Melt a knob of butter in a pan and use it to cook thin crêpes. Top the pancakes with the fontina cheese and cooked ham. Fold them into half-moons and fold them once more so that you get a triangle. Place them in an oven dish.
- Now make the béchamel sauce. Melt the butter in a pan and add a pinch of nutmeg. Add the flour and cook for 3–4 minutes while stirring well with a whisk. Then gradually add the milk while stirring well. Allow it to thicken gently over low heat until it reaches a lovely consistency.
- Pour the sauce over the crêpes in the oven dish and sprinkle the remaining 20 grams of grated fontina cheese over them.
- Place the oven dish at the top of the oven/grill for 10 minutes. Serve warm.
Title: Mangiamo!
Author: Sarah Puozzo
Price: €34.99
Publisher: Lannoo
With Mangiamo!, you step between the folds of mass tourism and follow in the footsteps of Venetian culinary journalist and chef Sarah Puozzo. This book is a travel guide that reads like a novel and introduces you to unique culinary and cultural experiences in Italy. The book contains 66 recipes from the steaming pots of the various Italian cuisines. This is the first book whose accompanying playlist, podcast and vlogs allow you to experience the journey completely for yourself and bring the story to life.
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