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Categories:
batter flour salt nuteg eggs egg yolk milk butter parmesean cheese filling butter flour milk Asiago cheese Fontina cheese Provolone cheese Parmesan cheese salt nutmeg
Viewed: 74 - Published at: 8 years agoIngredients
- Batter
- 1/3 cups all purpose flour
- 1/8 tsp. salt
- 1 1/2 teaspoon nuteg
- 2 large eggs, beaten
- 1 large egg yolk, beaten
- 1 1/2 - 1 3/4 cups milk
- 1 tablespoon butter, melted
- 3 tablespoons Parmesean cheese
- Filling
- 6 tablespoons butter
- 3/4 cup all purpose flour
- 6 cups milk
- 1/2 cup Asiago cheese (2 ounces)
- 1/2 cup Fontina cheese (2 ounces)
- 1/2 cup Provolone cheese (2 ounces)
- 1/3 cup Parmesan cheese
- Salt and Pepper to taste
- 1 tsp. grated nutmeg
Method
- To make the filling, in a large heavy saucepan, melt the butter over low heat. Add the flour and stir to blend well.
- Slowly add the milk, stirring constantly and stir until smooth. Raise the heat to medium high and cook, stirring constantly, and stir until smooth. Raise the heat to medium high and cook stirring constantly for about 10 minutes or until the sauce just coats the back of the spoon. Turn off the heat and add the cubed cheeses, Parmigiano, salt and pepper and nutmeg.
- Stir until smooth. Cover to keep warm and set aside.
- To make the batter, sift 1 3/4 cups flour, the salt, and nutmeg together into a large bowl. Add the beaten eggs and egg yolk, 1 1/2 cups of the milk, and the butter. Whisk the mixture until smooth and the consistency of pancake batter. Lightly butter a pan. Heat over medium heat. When pan is hot, add 1/4 cup of the batter and cook until lightly browned.
- Preheat oven to 350 degrees F. Butter a 9 x 12" baking dish. Spread about 3 tbsp. of filling over each making sure to cover the surface evenly. Fold each crepe in half then in half again, and place them in buttered dish, slightly overlapping them. Spoon the remaining filling over the crepes and sprinkle with the Parmesan cheese. Bake for 20 min. or until piping hot. Run the crepes under the broiler for 1 to 2 minutes to brown the top. Serve immediately.
