Ingredients
- 400 g sweet gorgonzola
- 380 g milk
- 140 g flour
- 130 g melted butter plus a little
- 100 g grated parmesan
- 60 g shelled hazelnuts and almonds
- 30 g pine nuts
- 2 eggs
- fresh cream
- sugar
- salt
For the recipe of the crepe roll with gorgonzola, toast the dried fruit in a hot pan, without seasonings, for 4-5 ', then add two pinches of salt, a teaspoon of sugar and one of water and cook for 1', in so that the fruit caramelizes slightly, becoming shiny and crunchy. Beat the eggs in a large bowl with a pinch of salt, then pour the flour in the rain, continuing to mix with the whisk to incorporate it, 280 g of milk, finally the butter, obtaining a smooth batter.
Lightly grease a non-stick pan (ø 24 cm) with butter, pour a ladle of batter, then rotate the pan to distribute it evenly; cook for 2 ', obtaining a crepe, turn it over and continue for 1': prepare 7 more in the same way. Clean the gorgonzola and work it in a bowl with 2 tablespoons of cream.
Spread a long sheet of baking paper on the pastry board, arrange on top of the crepes, in two slightly overlapping horizontal rows, so as to form a rectangle of about 60 × 40 cm and gently spread the soft gorgonzola. Wrap the rectangle of crepes on the long side, obtaining a roll and cut off the ends. Keep warm. Melt the parmesan in a saucepan with 100 g of milk, stirring with the whisk to obtain a smooth cream. Cut the roll into spools and serve with the parmesan sauce and dried fruit.
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