SECOND COURSES - VEGETABLES
Crepes with asparagus
Ingredients for 4 servings:
80 gr flour
2 egg
250 ml milk
1 tbsp of extra virgin olive oil
20 gr butter
Salt
Filling:
400 gr asparagus tips
150 gr flour
150 gr fontina cheese
150 gr gruviera (gruyere)
100 gr mozzarella cheese
100 gr grated Parmesan cheese
200 gr single cream
1 glass of milk
50 gr butter

Crepes with asparagus
Preparation:
Crepes: take a bowl, pour in flour and milk, mix, add beaten eggs, salt and oil; stir and mix all the ingredients.
Grease with a little butter a little pan and put over heat. When the butter is hot, pour one tbsp of the mixture, move the pan so as to cover the entire bottom, obtaining a thin “frittatina” (little omelette). Cook the crepes on both sides. Repeat with all the mixture.

Filling: Clean the asparagus, wash gently and boil in a little salted water.
Boil the milk into another pot. When boiling, pour in the flour. Remove pot from heat and stir with a wooden spoon mixing well; add boiled asparagus tips and diced cheeses. Stir the mixture for about 5 minutes more, then let it cool.
Fill the crepes, roll them and place into a buttered mold. Sprinkle with abundant grated Parmesan, cream and knobs of butter.
Bake in hot oven at 200°C, gratin for 15 minutes.
Serve crepes hot.

Chef’s advices
I suggest to pair this dish with Pinot Grigio (white wine).

Type od dish: second course
Serve: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: easy
Origin: Italy
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