Savoury crepes with pistachio pesto sauce, mortadella, and ricotta cheese

• 30 minutes to prepare • 120 minutes to cook • Serves 4

 

 

Oh Crêpe III

Third recipe of savory crepes is finally here.

Crepes stuffed with mortadella and pistachio pesto sauce, accompanied by ricotta cheese, make for a truly delicious and mouth-watering first course.
This recipe is quite fast to do, too. But to speed preparation up even more, you can prepare the pesto sauce and crepes in advance (I always keep some of them in my freezer) and in a few minutes you can serve a delicious recipe for a family dinner.
The ingredients needed to prepare these crepes with mortadella are often present in the fridge or in the cupboard, so the idea of stuffed crepes can be a solution for impromptu occasions.

Ready?



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 pistachio pesto sauce (my recipe is linked here)
200 g ricotta cheese
100 g mortadella

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

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 Parmesan 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 pistachio pesto sauce onto the crepe. Spread 1 spoon of ricotta cheese down the center of the crepe and 1 slice of mortadella on top. 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 Parmesan 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.