Crepes with mortadella and Asiago Cheese
Salted crepes rolled around mortadella like rolls for a memorable starter and exaggerated goodness.
| Ingredients List |
|---|
| Ingredients for 4 crepes: |
| 70 g white flour “00” |
| 1 egg |
| 150 ml milk |
| half a teaspoon of salt |
| 10 g butter |
| Ingredients for the filling: |
| 4 slices of Mortadella Bologna IGP |
| 240 g caprino cheese |
| mild paprika |
| 80 g porcini mushrooms cooked in oil, garlic and parsley |
| 60 g diced baked ham |
| 120 g Asiago cheese |
| 100 g fresh cream |
| 20 g pecorino romano |
| oregano |
| salt and pepper |
The Recipe:
Crepes stuffed with mortadella and served with an Asiago cheese sauce make for a truly delicious and mouth-watering starter. This recipe is quite fast to do. To speed preparation up use an electric whisk and a microwave. In a few minutes you can serve a delicious recipe for an aperitif with your friends, as a soft starter to enrich your Sunday lunch or if you want to impress during a romantic or family dinner. The ingredients needed to prepare these crepes with mortadella are always present in the fridge or in the cupboard, so the idea of stuffed crepes can be a solution for impromptu occasions.
Preparation of the crepes:
beat the egg well with salt in a bowl, add milk and flour and continue beating with an electric or hand whisk until you have a very smooth mixture without any lumps. When the batter is ready heat a non-stick pan to a high temperature and then use a ladle to pour the right amount of batter to make a crepe. Cook one side well before flipping the crepe otherwise you risk breaking it. When they are ready let them dry and prepare the filling.
Preparation of the filling:
clean the mushrooms and finely chop them together with the ham. Blend well together with the caprino cheese. Season this filling with salt, pepper and a pinch of oregano. Make sure you mix until everything is homogeneous. Place one of the crepes on a cutting board and spread the cheese cream over its entire surface. Put a slice of mortadella on it and roll the crepe tight. Cut the crepe in equal lengths that can be placed vertically on a buttered ovenproof dish. Sprinkle their surface with the grated pecorino cheese and gratinate in the oven for 15 minutes at 180° C.
When they are almost ready prepare the sauce with the Asiago cheese: melt the cheese in a bain-marie with the cream and a bit of oregano. Stir well to mix. Then pour this sauce on the serving dish and place the crepes on top of it.
Seggestion: Complete the menu for a quick dinner with...
