Tag: crepes

Buckwheat crepes in the manner of pizzocchero – Italian Cuisine


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 °.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.

Crepes with buckwheat in the manner of pizzocchero – Italian Cuisine

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Crepes with buckwheat in the manner of pizzocchero – Sale & Pepe

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Posted on 08/11/2021


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Crèpes with ricotta, honey and cardamom – Italian Cuisine

Crèpes with ricotta, honey and cardamom

Crèpes with ricotta, honey and cardamom, the preparation

1) Gather in the mixer the flour sifted with a pinch of salt, sugar, eggs, milk, coffee and 0.7dl of water and blend until a smooth and homogeneous batter is obtained. Dissolve 30 g of butter over very low heat, leave it cool, pour it in the batter e blend for a few seconds. Let it rest the mixture for an hour in a cool place.

2) Mounted ricotta with 2 tablespoons of honey, open cardamom berries, taken the seeds, beat them in a mortar e join them with ricotta.

3) Warm up a pan of 15 cm in diameter, grease it just with the remaining butter, distributed a small ladle of batter on the bottom tilting it e cook the crepe for 1 minute or until the edges begin to brown.

4) Turn it over, cook it for another 30 seconds e let it slide on a plate. Repeat the operation until the batter is finished. Spread crèpes with ricotta cream, roll them up And sweeten them with the remaining honey.


Posted on 10/26/2021


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