Savoury crepes with gorgonzola and mascarpone cheese

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

 

 

Oh Crêpe V

I know what most people think of crepes — they’re difficult, they require planning ahead, they rip easily, the first one always goes in the trash.
I respectfully disagree, especially about that last bit (it goes in the nearest mouth).

In fact, I think that a stack of crepes and a few tips are the best thing that can happen to anybody.
First, the batter takes 2 minutes to assemble (including the 30 seconds to clean the milk Nina drops out of the bowl) or you can prepare them in advance, and freeze them. Once defrosted, they are going to be perfect!
Second, cooked crepes are basically magic — you can stack them hot or cold, they don’t stick to each other.
Finally, there are, like, a million ways to make crepes taste good.

My go-to crepe recipe is 3 ingredients in one bowl, everything in at once.
Moreover, it’s completely headache-free to cook, and an ideal housing for any fillings you can dream up.

Today we will have them in a deliciously indulgent recipe, combining aromatic Gorgonzola, and mascarpone cheese.
The blend of creamy and umami flavors is a mouth-watering delight you'll never forget. Try it and see for yourself.


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:
100 g Gorgonzola cheese
200 g mascarpone cheese

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

1. Make the crepes, as described here
2. Cut the Gorgonzola cheese into cubes using a knife
3. 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
4. Preheat oven to 200°C fan forced
5. Place one ladle of bechamel sauce on the bottom of a a large baking dish
6. Lay a crepe on a clean work surface and place a spoon of mascarpone cheese sauce onto the crepe. Add few cubes of Gorgonzola cheese. Fold it twice and place in the baking tray, seam side down. Repeat with 4 more crepes
7. Spread the remaining pink bechamel sauce over the crepes. Sprinkle over some more Parmesan cheese
8. Bake for 20 minutes, 15 minutes sealed with aluminium foil, and the last 5 minutes without it
9. Let it cool down for 5 minutes and bring it to your table!

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