Ingredients For crepes
- 250 g milk
- 150 g white flour
- 2 eggs
- parsley
- salt
- butter for the pan
Ingredients For the filling
- 200 g ricotta
- 150 g fontina
- 150 g Emmental
- 150 g liquid cream
- grated Parmesan cheese
- nutmeg
- salt
- butter for baking dish and gratin
For the recipe of the crepes to the three cheeses, prepare the crepes (even a day in advance): melt a knob of butter, without making it fry, in the special pan. In a bowl, mix the eggs with the flour and a pinch of salt.
Mix the mixture with the cold milk poured into the wire, then add the melted butter and half a tablespoon of chopped parsley. Heat the pan already greased, then pour a ladle of mixture that you will spread well. As soon as the crepe is thickened, turn it over to the other side, then strain it onto a plate and repeat the operation (you will need about twenty crepes).
Prepare the filling: pass the fontina and the Emmental to the electric grinder, collecting the proceeds in a bowl. Add the ricotta, a grated nutmeg, a spoonful of Parmesan and a pinch of salt. Mix the mixture, then divide it evenly between the prepared crepes. Fold each in four, then arrange them all in a buttered oven dish. Sprinkle them with a little grated Parmesan, the cream and little flakes of butter; pass them in the oven, already heated to 190 °, for about 20 '.
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