Tag: Crepe

Strawberry crepe roll – Italian cuisine reinvented by Gordon Ramsay

Strawberry crepe roll


First of all, clean the strawberries and cut them into pieces, then place them in a non-stick pan with the sugar and cook for about 10 minutes over a low heat.

When the strawberries have softened and the sugar has dissolved, blend them with a blender (or in a blender) until you obtain a smooth cream, which you will leave to cool.

Pour milk, egg and salt into a bowl and mix well with the whisk, then add the flour.
Finally, add the blended strawberries and the oil, mix and leave to rest in the fridge, covered with cling film, for 30 minutes.

Melt a little butter in a non-stick pan with a flat bottom and cook the crêpes 1 at a time, pouring a ladle of mixture and tilting the pan to make it expand to cover the bottom: when the edges start to come away, turn gently with a spatula and cook also briefly the second side.
Proceed with the other crêpes (adding more butter if needed) and, as they are ready, stack them on a plate.

At this point your strawberry crêpes are ready to be filled as desired.

Prepare the filling: mix the cheese well with the icing sugar, then add the cold cream from the fridge and whip.
Clean the strawberries and cut them into pieces.

Arrange the crêpes on a serving plate or tray, in a row but overlapping each other.
Distribute the filling on the surface, leaving the edges free, first the cream and then the strawberries: leave aside a little cream and strawberries for decoration.
Fold the edges over the filling from the two long sides (so that the filling does not come out), then roll up starting from one of the two short sides to create the roll.

Decorate with the remaining cream, chocolate chips, almonds and strawberries.

The strawberry crêpes roll is ready, all you have to do is serve it.

La Crêpe Suzette, the story of a sweet mistake – Italian Cuisine

La Crêpe Suzette, the story of a sweet mistake


A very lucky mistake, but certainly delicious. What is that? There Crepe Suzette, this is how the famous French crepe with the secret ingredient was baptized: the liquor.

Born within the the principality of Monaco, as well as having its own princely origin its story is truly bizarre. In fact, it is said that these crepes were born by mistake in 1896, at Café de Paris of Montecarlo, from Henry Charpentier assistant of Auguste Escoffier, the greatest chef of the time. It seems that Charpentier had been entrusted with the important task of preparing a crepe for Eduardo VIII, Prince of Galles. The strong emotion made Henry a bit clumsy enough to accidentally drop some liqueur into the pan of crepes which naturally ignited in contact with the gas. From this mistake, which, however, we can consider almost miraculous, an amazing dessert was born which Henry also served to the prince. Charpentier's Lecrêpe appealed to Eduardo VIII so much that he even did not hesitate to ask for an encore. Thus the Charpentier crêpes took the name of Suzette, in honor of daughter of a friend of the prince who was at the table with him.

As they say, not all evils come to harm, indeed, in this case a masterpiece has been created: a delicious and refined dessert, ideal to offer even after a formal dinner, or simply to indulge in a moment of unique sweetness. A classic French crepe served with a caramelized butter and sugar sauce, orange zest and lemon juice, with the final addition of the "secret and amazing" ingredient: Il Grand Marnier, liqueur used to make flambé, born in 1880 and composed of various Cognac, essences of orange and other ingredients.

For the French, crêpe has always been a symbol of alliance and friendship, a sweet pride for the French patisseries. It is the afternoon snack shared with the best friend, it is the reward after a long walk, it is the sweet that you prepare with love for your boyfriend on Sunday morning. It also seems that there is a nice custom in the days of Candlemas he was born in Shrove Tuesday of Carnival to make a wish while the crepes are turned, just as if they were a food full of hope and that gives so much affection. Have you ever tried?

IT TAKES WRIST

But do you know that there are precise rules for preparing them? Keep in mind the "canonical" flight crêpe, which floats elegantly in the air and then falls back into the pan. You have understood? Here: the secret is the precise movement of the wrist. It is easy to learn, but beware, it does not go wrong with the measures. The crepe should rise at least six inches from the pan. The trick for a successful insured

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Recipe Crepe cake with buckwheat, taleggio cheese and mushrooms – Italian Cuisine

Recipe Crepe cake with buckwheat, taleggio cheese and mushrooms


  • 500 g taleggio
  • 400 g mixed cultivated mushrooms
  • 350 g cabbage
  • 125 g milk
  • 25 g buckwheat flour
  • 25 g 00 flour
  • 20 g butter plus a little
  • 2 cloves of garlic
  • 1 egg
  • extra virgin olive oil
  • salt

For the recipe for the crepe pie with buckwheat, taleggio and mushrooms, mix the 00 flour and the buckwheat flour; beat the egg and add the flour, pouring the milk little by little. Stir until a liquid mixture is obtained, add a pinch of salt and mix again. Melt the butter in a saucepan and add it to the mixture for the crepes.

Grease a pan (ø 14 cm) with a little butter and prepare one crepe at a time, putting a ladle of mixture and cooking it for 1 'on each side; you will have to get 10 crepes. Clean the cabbage and cut it into strips, clean the mushrooms and cut them into cubes, then cook the cabbage and mushrooms separately with the cloves of garlic and a drizzle of oil for 10 '; just before the end of cooking, remove the garlic cloves.

Remove the Taleggio from the crust and put it in a pastry bag. Form two cakes, using 5 crepes for each: distribute a taleggio ring along the circumference of a crepe, add a smaller ring in the center, then fill the spaces between the rings, one with savoy cabbage and the other with mushrooms; cover with another crepe and repeat the operation 4 times, finishing the cake with a crepe. Proceed in the same way for the second cake, then bake at 180 ° C for 5 '.

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