Time: 50 min.
Complexity: easily
Servings: 6

This Italian dish will delight you with its aroma even during the cooking process. After about half an hour in the oven at 180°C, the cream, butter, and sage combine to create a delicious sauce, and the crepes turn into crisp, delicious triangles topped with melted cheese. For a touch of color, serve with a sprig of rosemary and a bright cherry tomato.

Ingredients:

• 1 egg
• 3/4 cup milk
• 1/4 cup flour
• 1 tbsp (15 g) butter for the dough, plus 1 more tbsp for baking
• 6 thin slices of baked ham
• 6 thin slices fontina cheese
• 3 sage leaves
• 1 cup heavy cream
• 1/2 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, flour, butter, ham, Fontina cheese, sage, cream, Parmesan cheese

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Preparation:

Step 1
• Preheat oven to 180°C.
Step 2
• In a bowl, whisk the egg with 1 tablespoon of milk. Add the flour and mix until smooth. Gradually whisk in the remaining milk. Strain the mixture through a fine sieve to remove any lumps. In an 8-inch nonstick skillet, melt 1 tablespoon of butter over medium heat. Let it cool, then add it to the batter. Heat the skillet again. Pour enough batter to cover the bottom. When the edge of the pancake begins to brown, flip it over and cook for a few seconds on the other side. Repeat the process until you run out of batter.
Step 3
• Place the crepes on the counter. Place one slice of ham and one slice of fontina on top, then fold in half to form a crescent, then again to form a triangle. Repeat with the remaining crepes, ham, and fontina.
Step 4
• In a small saucepan, brown the remaining 1 tablespoon (15 g) butter with the sage and pour into a baking dish. Arrange the crepes in the pan, making sure they don't overlap. Drizzle with cream, sprinkle with finely grated Parmesan, and bake in the oven until golden brown.
Step 5
• Serve the crespelle pancakes hot.

Votes: 2

Author of the recipe - Luciano Pellegrini is an Italian chef and restaurateur.