Crepes with ricotta and pistachio sauce


Ingredients (for 4 people):

  • Eggs 5
  • Butter 50 gr
  • Margarine 50 gr
  • Flour 150 gr
  • Ricotta 250 gr
  • Ham 150 gr
  • Milk 1/2 L
  • Stock cube 1
  • Chopped Pistachios 200 gr
  • Sutmeg to taste
  • Salt to taste
  • Pepper to taste

prepare the béchamel with 4 dl milk, 60 gr. flour and 40 gr. margarine. Incorporate the eggs one at a time and the stock cube, season with salt, pepper and nutmeg. Mix finally 150 gr. cheese, ham and chopped pistachios. With eggs, flour and milk, a teaspoon of salt and a glass of warm water make the batter for pancakes. Grease with margarine a pan with a diameter of about 15 cm, pour the batter a ladleful at a time and rotate slightly, deploy it over the surface until you have a thin crepe. Fill the crêpes so obtained with the stuffing and roll them up. Put them side by side in a baking dish greased with a little butter and cover with butter curls. Cook for 10 mins approx. in a hot oven at 220° c.

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