We prepare all the ingredients and start with the preparation of the crepes
In a bowl, beat the eggs with a pinch of salt. Separately, add the milk and flour, then add the previously beaten eggs and soft butter. Mix the ingredients. You will get a smooth and homogeneous batter. Put it to rest in the fridge for about 30 minutes, covering it with plastic wrap.
After 30 minutes, melt a knob of butter in a pan and cook your crepes one by one with a ladle. Once ready, let them cool.
Meanwhile, in a bowl, mix the béchamel with pistachio pesto, part of the parmesan, fontina, and pancetta.
Stuff the crepes with the mixture obtained, fold the ends, roll them up, cut them in half and arrange them on a previously buttered round baking pan. Repeat until a cake is formed.
Sprinkle with the remaining parmesan, fontina and pancetta and bake for 10 minutes at 230 °. Once out of the oven, place them on a plate and sprinkle with the remaining grains.
Ingredients
Directions
We prepare all the ingredients and start with the preparation of the crepes
In a bowl, beat the eggs with a pinch of salt. Separately, add the milk and flour, then add the previously beaten eggs and soft butter. Mix the ingredients. You will get a smooth and homogeneous batter. Put it to rest in the fridge for about 30 minutes, covering it with plastic wrap.
After 30 minutes, melt a knob of butter in a pan and cook your crepes one by one with a ladle. Once ready, let them cool.
Meanwhile, in a bowl, mix the béchamel with pistachio pesto, part of the parmesan, fontina, and pancetta.
Stuff the crepes with the mixture obtained, fold the ends, roll them up, cut them in half and arrange them on a previously buttered round baking pan. Repeat until a cake is formed.
Sprinkle with the remaining parmesan, fontina and pancetta and bake for 10 minutes at 230 °. Once out of the oven, place them on a plate and sprinkle with the remaining grains.
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