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Crèpes with ham and Fontina DOP cheese
19/01/2015 - Ingredients: - 4 eggs - 250g Tumminia half whole wheat flour "Az. Agrigola Fastuchera" - 1 tsp salt from Trapani - 400ml whole milk "Az. Agricola Frascio" - 40g butter "Az. Agricola Frascio" - 400g cooked ham - 400g Fontina DOP Béchamel sauce: - 1/2l milk "Az. Agricola Frascio" - 25g butter "Az. Agricola Frascio" - 25g flour - Nutmeg - salt - Grated Parmesan
Articolo tratto da: OIP Editorial Department



Ingredients:

- 4 eggs
- 250g Tumminia half whole wheat flour "Az. Agrigola Fastuchera"
- 1 tsp salt from Trapani
- 400ml whole milk "Az. Agricola Frascio"
- 40g butter "Az. Agricola Frascio"
- 400g cooked ham
- 400g Fontina DOP

Béchamel sauce:
- 1/2l milk "Az. Agricola Frascio"
- 25g butter "Az. Agricola Frascio"
- 25g flour
- Nutmeg
- salt
- Grated Parmesan

Add the flour into a bowl, add eggs and salt and mix well. Add the milk and melted butter. Let the dough sit for 30 minutes.

Put some butter in a pan and add a ladle of batter into the pan and spread evenly. Turn the crepe once it is golden brown. Prepare the other crepes in the same way.

Béchamel sauce: Put the butter in a saucepan and melt it. Stirring constantly, add the flour. Stirring constantly, add the milk, salt and grated nutmeg. Bring to a boil and stir until the right consistency is achieved.

Add to each crepe a thin slice of ham and some Fontina and roll. Place the crepes in a greased pan and pour the béchamel sauce on top. Add the grated Parmesan cheese and bake in the oven at 180 ° C for about 20 minutes.







 


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