Buckwheat crepes, preparation
For the crepes: 500 ml of milk – 50 g of flour 00 – 2 or 3 eggs – 150 g of buckwheat flour – butter to taste – salt and pepper
For the bechamel: 500 ml of milk – 500 g of butter – 40 g of flour – nutmeg – salt – pepper
For the filling: head of a cabbage – 4 medium-sized potatoes – 200 g of Casera – 100 g of grated Grana Padano – 100 g of melted butter – a few sage leaves
1) Prepare the crepes. Add milk, eggs, 00 flour and buckwheat flour; prepare a mixture that must remain liquid, pour a quantity capable of covering the bottom of a pan (recommended: non-stick). Important: the pan must be hot and well greased.
2) Prepare the bechamel. Boil the milk, add salt and flavor with nutmeg. So prepare a roux, the basic base of white sauces, made with melted butter and flour. Add to the milk and turn until boiling resumes.
3) Prepare the filling. Peel, peel and wash the cabbage, eliminating the hardest central part. Then whiten it in boiling water. Peel the potatoes and cut them into cubes which you will then blanch in boiling water.
4) Cut the casera lamellae and add it to the grain. Stuff the crepes with bechamel, cabbage, diced potatoes and cheeses. Close them in 4 and place them on a baking dish.
5) Nappate the crepes with the rest of the béchamel, a little cabbage, potatoes, a handful of parmesan and finally the melted butter with sage.
6) Bake in the oven for about 20 minutes at 180 °.
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