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 so I thought I should dig those drafts out of their grave and give them new life – even an outdated life is better than the trash bin!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 tail: humidity raised, we got mushrooms in our garden. ah!
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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
1. preparing the crespelle: in a medium bowl add the eggs, milk, oil and salt.
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.
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.
let all the crespelle rest, fill them with the stuffing and fold in three like a letter.
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.
in a pot, mix well the oil with the flour.
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.
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.
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.
add the remaining sauce to the top and spread evenly. cover with a thick layer of grated parmigiano cheese.
place into the preheated oven at 180°C for about 10 minutes. the top has to turn slightly gold.
..but the final result is really worth your time! YUM! 😋
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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,