Crepes with cabbage, speck ragù and mushrooms
In collaboration with Le Conserve della Nonna.
Ingredients · Servings 6
- Egg
- 500 g 00 flour
- 1 lt Latte
- Butter for greasing the pan
- 400 g Verza
- Onions
- Sale
- Baby
- Water
- Extra virgin olive oil
- 100 g Butter
- 100 g Flour
- 1 lt Latte
- Sale
- Nutmeg
- Crepes
- 1 lt Bechamel sauce
- 2 jars of speck and mushroom ragù from Le Conserve della Nonna
- 12 slices of smoked scamorza
- 400 g Verza
- Grated Parmesan cheese
Method · 2 h
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
- In a bowl, crack the eggs and beat them lightly, gradually adding the milk, stirring. Sift the flour directly into the mixture...
