The crepes they are a very versatile dish in the kitchen that is prepared in a short time and with a few simple ingredients, such as eggs, flour, milk and butter. Starting from the basic preparation, the crepes they can in fact be transformed and stuffed in a thousand ways and used in a myriad of preparations, sweet or savory, rustic or refined. To have crepes genuine and tasty it is important to know the origin of the ingredients, in this regard it is advisable to buy eggs and organic milk.
How to prepare the crepes, the necessary
2 organic eggs
100 g of type 00 flour
25 g of melted butter
2.5 dl of organic milk
How to prepare the crepes, the procedure
Beat the eggs with the salt and a little milk, then add the sifted flour and mix with a whisk, until you get a smooth and lump-free batter. Add the melted butter and remaining milk to the mixture and mix well. Filter the mixture and let it rest in the refrigerator for at least half an hour before serving, remembering to mix it immediately before use.
To prepare the crepes, grease a non-stick pan with butter and put it on the stove. When the pan is hot, pour in a small ladle of mixture and, turning the pan quickly, distribute it evenly on the bottom, forming a thin layer. Let the mixture take color and, with the help of a pastry spatula, turn the crepe off the bottom and brown it on the other side as well. Arrange the crepe on a sheet of absorbent paper and proceed with the filling.
How to prepare the crepes, variant
Have you ever tasted the crepes integral? To prepare them, just replace half of the flour with the same amount of whole wheat flour. For this type of crepes vegetable-based dressings are best suited.
How to prepare the crepes, the filling with radicchio and ricotta
Cut the radicchio into strips after washing it thoroughly. Melt 40 grams of butter in a pan, add the radicchio, a little salt, pepper and let it cook for about ten minutes with a lid. Meanwhile, in a saucepan, add the ricotta and half a pack of bechamel, stirring over low heat until creamy.
Mix the radicchio with the ricotta cream and add 30 g of grated Parmesan while continuing to mix. The filling is ready to be spread on the crepes. Pour a ladle of filling on the crepe, fold it in half then in four and arrange it in an ovenproof dish. Top with parmesan and 40 grams of melted butter, before baking for 10 minutes at 180 ° with grill mode. Serve the crepes stuffed very hot.