Food · Food & Recipes · The Grey Tail

the long lost drafts – “Chapter fifty-five – Crespelle”

I have found some long lost drafts in my Dashboard, things I wrote at the end of last year – all edited and ready-to-post but somehow forgot to click that Publish/Schedule button. classic. so I thought I should dig those drafts out of their grave and give them new life – even an outdated life is better than the trash bin! 😀

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November, 3rd 2013

previously on the grey tailhumidity raised, we got mushrooms in our garden. ah!

– – –

during one of those still cold Sundays, right before working on the Sunday Mystery Sampler, I decided to make home-made crespelle. it took all morning, but the result was pretty impressive and they lasted until the following day. win win! 🙂

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crespelle alla caprese

time: 2 hours

difficulty: ** medium

ingredients for 4 (I prepared twice as much so that I’d get plenty of leftovers):

for the crespelle:

  • 70g “O” flour
  • 1 egg
  • 125 g cow or soya milk
  • 15 g EVO oil
  • a pinch of salt

for the stuffing:

  • 150g mozzarella
  • 200 g cherry tomatoes
  • enough fresh basil and salt

for the Béchamel sauce (besciamella):

  • 500 cl cow or soya milk
  • 100 g “O” flour
  • 100 g sunflower seed oil
  • 50 g parmigiano cheese

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1. preparing the crespelle: in a medium bowl add the eggs, milk, oil and salt.

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mix well and add the previously sifted flour. warm up a pancakes pan, add a bit of EVO oil and pour a spoonful of crespelle mixture.

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rotate the pan to make a medium sized crespella, wait until it gets cooked, turn and let it get slightly golden on the other side too.

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let all the crespelle rest, fill them with the stuffing and fold in three like a letter.

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2. preparing the Béchamel sauce (besciamella):

bring the milk to boil, stir well during the entire process and never let it burn. leave to rest.

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in a pot, mix well the oil with the flour.

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simmer gently for about 5 minutes. let it go below boiling point and add to the milk. mix vigorously with a whip, then season with salt and grated parmigiano cheese.

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3. preparing the stuffing:

finely dice the mozzarelle and cherry tomatoes, torn the Basil leaves into bits and add them to the mix. season with a pinch of salt.

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4. preparing the casserole:

oil the bottom and layer half of the crespelle into the casserole. pour some of the besciamella and alternate it with another layer of crespelle.

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add the remaining sauce to the top and spread evenly. cover with a thick layer of grated parmigiano cheese.

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place into the preheated oven at 180°C for about 10 minutes. the top has to turn slightly gold.

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get all the help you need, it’s a pretty long process.. 🙂

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..but the final result is really worth your time!  YUM! 😋

– – –

I still have a few more drafts lingering, I’ll set them free in the following days.

wishing you a nice weekend and Happy Easter,

chiara

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