Description

Crepes Gratin

SERVES 6 

PREPARATION: 50 min 
COOKING TIME*: 35-45 min 
RECOMMENDED EQUIPMENT: Rectangular non-stick dish

*Optimal cooking times will automatically be determined by the selected function (Auto RECIPES)

FOR THE CREPES 100 g of flour, 250 ml of milk 3 whole eggs, 1 tablespoon of olive oil salt, nutmeg

FOR THE FILLING 400 g of ricotta cheese, 200 g of spinach 40 g of parmesan cheese salt, pepper 1 egg, nutmeg

FOR BECHAMEL SAUCE 50 g of butter, 60 g of flour 1l of milk, salt, nutmeg 60 g of parmesan cheese

Prepare the crêpe batter by mixing together all the ingredients, whisking together thoroughly.

Leave to rest in the refrigerator for at least 15 minutes.

Make the crêpes using a small, non-stick crêpe pan.

Blanche the spinach. Cool it immediately afterwards in cold water and then squeeze out the excess water.

Chop finely and add to the ricotta along with the salt, pepper, nutmeg, eggs and parmesan cheese.

Fill the crêpes and fold them over in the middle to close.

TO MAKE THE BECHAMEL SAUCE Melt the butter then add the flour, mixing thoroughly all the time to prevent any lumps forming. Add milk a little at a time and continue cooking, stirring until the sauce reaches the

desired consistency. Once cooked, season with a little salt and grated nutmeg.

Spread some sauce over the bottom of a dish and arrange the crêpes on top.

Cover generously with the bechamel sauce and sprinkle with grated parmesan. Bake in the oven until golden brown.

Select “CASSEROLE” from the “RECIPES” menu then the “CREPES GRATIN” recipe and confirm.

TIPS AND VARIATIONS • As an alternative, you can use button mushrooms, sliced and sautéd.