Tuesday 26 February 2019

Savoury crepes with pesto sauce and stracchino cheese

30 minutes to prepare Serves 4



Oh Crêpe II

Second recipe of savory crepes is here. Hoorah!

Hope you and your loved ones are enjoying the making (and the eating!) of these little French treats at home as much as we are.

Thus far, I have shared one other savory crepe recipes with you through my blog: ham and ricotta cheese savory crepes. So today I've decided to share another savory crepe recipe with you. I put this one together particularly for those times when we crave something carby, full of flavor and simply fun to eat. These pesto crepes will not only provide your body with great macros (carbs, protein, healthy fats), but they will also highly satisfy your taste buds.

To fill your crapes, you will only need two items:pesto and stracchino cheese.

One’s gotta love meals that feel gourmet, make you look good, and don’t require much effort on your part. With that being said, go ahead and prepare these crepes when you or your family members are craving something extra special!

Here's what you will need for the 4-serving recipe:

For 5 crepes:
160 g flour 00
2 eggs, lightly beaten
500 ml milk

For the filling:
200 g pesto sauce (my recipe is linked here)
150 g stracchino cheese

For the bechamel sauce:
200 ml milk
20 g butter
20 g flour 00
30 g grated Parmigiano cheese

  1. Make the crepes: place the eggs in a mixing bowl, and add the flour
  2. Add half of the milk and whisk until your mixture is lump free. Keep adding milk slowly until all the lumps have disappeared, then add remainder of milk, and mix through
  3. Leave to stand for 30 minutes, then strain the mix through a sieve to make them completely lump free
  4. Heat a 20-cm non stick crepe pan over medium-high heat and wipe it lightly with butter. Using a ladle, pour 1/2 of a ladle full into the top edge of the pan, and quickly tilt your pan around so the batter covers the entire pan. Keep swirling it around until the mixture stops running
  5. Cook for 1 minute. When the sides of the crepe will start to color and will lift away from the side of the pan, slide a long plastic icing spatula under the center of crepe, and flip the crepe. Cook for a further 30 seconds, until lightly colored
  6. Repeat with butter and remaining batter. Then, keep crepes aside to cool down
  7. Meanwhile, prepare bechamel sauce: melt the butter in a saucepan and add the flour.
    Whisk until smooth then slowly pour in the milk, a little at a time. Whisk continuously until the sauce is thick then turn down the heat, add the salt and allow to simmer, stirring, until the sauce is thick and cooked through (this takes around 5 minutes on a gentle heat). Once the sauce is cooked, remove the pot from the heat and stir in the Parmigiano cheese
  8. Preheat oven to 200°C fan forced
  9. Place one ladle of bechamel sauce on the bottom of a a large baking dish
  10. Lay a crepe on a clean work surface and place a spoon of pesto sauce onto the crepe. Spread 1 spoon of stracchino cheese down the center of the crepe. Fold it twice and place in the baking tray, seam side down. Repeat with 4 more crepes
  11. Spread the remaining bechamel sauce over the crepes. Sprinkle over some more Parmigiano cheese
  12. Bake for 20 minutes, 15 minutes sealed with aluminium foil, and the last 5 minutes without it
  13. Let it cool down for 5 minutes and bring it to your gluttonous table!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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