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Crepes seasoned with buffalo milk cheeses

Ingredients:
Flour 250 g
Casatica 200 g
Blu di bufala 200 g
Butter 80 g
Granbù 80 g
Milk 1 l
Eggs 2
Egg yolk  1
Salt
Pepper


Preparation
Make the béchamel sauce as follows: in a saucepan, melt 50 g of butter. Add 50 g of flour and toast it for 5 minutes, stirring it. Remove from heat and add ½ litre of cold milk. Put the saucepan back on the stove and cook for 10 minutes over a very low flame, stirring continuously.
In a mixing bowl, mix 200 g of flour with ½ litre of milk, 2 eggs, 1 yolk and 30 g of melted butter and salt. Work the batter with a whisk and let it sit for 30 minutes.
Melt a knob of butter in a non-stick pan, pour in a ladleful of batter and distribute it evenly; once it hardens, flip the crepe over and finish cooking.
Continue until you have made 12 crepes. Fill the crepes with Blu di Bufala and Casatica cut into pieces, close them and place them in a buttered oven dish.
Top off with the béchamel sauce, a sprinkling of grated Granbù and a few small pieces of butter. Bake in the oven at a temperature of 200° C for 20 minutes until a golden crust forms. Serve the crepes very hot.