Florentine Baked Crepe Recipe
Ingredients:
**For the Crepes**
butter for putting on top
extra parmesan for sprinkling over crepes
Mixing Crepes
Pour the milk, water, eggs, flour, salt, and oil in a blender. Blend the batter until it is very smooth. Refrigerate the batter for 1 to 2 hours or overnight.
For Filling:
Cooking and Assembling Crepes.
Béchamel sauce:
A béchamel or white sauce is one of the classic French “mother sauces” that form the basis of much French cuisine. White sauce is perhaps the most commonly used mother sauce for home cooks. It forms the backbone of most baked macaroni and cheese recipes, as well as sausage gravy, and it can even be whipped up into savory soufflés.
French Crepes with Ham and Cheese
Ingredients
For the crepes:
• 1 cup of flour
• 2 large eggs
• 1 1/4 cups of milk
• 1 tsp of oil
• A pinch of salt
• Black forest ham
• Swiss cheese or other
For the bechamel:
• 2 tbsp of butter
• 2 tbsp of flour
• 2 cups of warm milk
• 1/2 tsp of salt
• A pinch of nutmeg
Directions
1. Start with the crepes. In a bowl mix the salt and flour, make a pit in the middle and add the eggs and stir in the milk slowly until there are no more lumps. Let rest on the counter for 30 minutes.
2. Pour the batter in a hot non stick pan ( just enought to cover the bottom of the pan and cook the crepes.
3. Set the crepes aside.
4. Make the bechamel by melting 2tbs of butter. Add 2 tbsp of flour and cook for a few minutes ( dont let the flour turn brown). Slowly add the warm milk by whisking constantly. Cook for about 10 minutes until the sauce has thickened ( bechamel is thicker than gravy)
5. Add the salt and the nutmeg.
6. Assemble the crepes, by laying them flat. Then add a few slices of ham, 2 slices of swiss cheese. Add 2 tbs of bechamel and roll up the crepe. Pour bechamel sauce on top of the crepes and sprinkle with a little more cheese.
7. Place them in an oven safe dish and reheat for 15 minutes in a preheated 350F oven.
Ingredients:
**For the Crepes**
- 2 ounces cold water
- 8 ounces cold milk
- 2 eggs
- 1/4 t salt
- 5 ounces (1 cup) white flour
- 2 T butter melted (1 oz)
- 3 oz ricotta, ideally sheep's milk, drained on paper towels
- 5 oz well-washed spinach
- 1/4 onion, chopped
- 1/2 teaspoon garlic, chopped
- 1/2 egg
- 1/4 cup freshly grated Parmesan
- A pinch freshly ground nutmeg
- A pinch freshly ground pepper
- ¼ teaspoon salt
- 1 cup whole milk
- 1 tablespoon flour
- 1 ½ tablespoons unsalted butter
- 1 teaspoon salt
- A pinch freshly ground nutmeg
- 1 oz grated parmesan
- 1 oz grated Gruyere (or swiss)
butter for putting on top
extra parmesan for sprinkling over crepes
Mixing Crepes
Pour the milk, water, eggs, flour, salt, and oil in a blender. Blend the batter until it is very smooth. Refrigerate the batter for 1 to 2 hours or overnight.
For Filling:
- Saute the onion and garlic in olive oil briefly. Add washed spinach and saute for 2 minutes, or until it will have wilted completely. Remove it from the pot, and as soon as it has cooled to the point that you can handle it, squeeze out excess water and chop finely.
- Put the chopped spinach in a large bowl and mix the ricotta into it, together with the egg, Parmesan, nutmeg, pepper, and salt. Continue mixing until the filling is creamy and homogenous.
Cooking and Assembling Crepes.
- Preheat oven to 400F.
- Heat an 8-inch diameter skillet with a non-stick surface over medium flame until it is hot. Lightly grease it, remove it from the burner, and pour a small ladle of batter (a bit more than 1/4 cup) into it at a slant, turning the pan so the batter coats the bottom of the pan.
- Return the pan to the burner and cook until the crepe firms up. Use a spatula to loosen the crepe, and flip it to cook the other side. In all, the cooking time will be about 2 minutes.
- As you make the crepes, lay them flat on your work surface. When you have finished making crepes (you should have about 6-8), put a dollop of stuffing on each and spread it out to a thickness of 1/8 of an inch or so.
- Fold the left and right sides of the crepe in to help keep the stuffing in place, and roll the crepe up.
- Spread a spoonful of sauce over the bottom of the oven pan. Place filled crepes in pan.
- Spoon the remaining sauce over the crepes.
- Dot the crepes with the remaining butter and sprinkle grated cheese over them.
- Bake the crepes for 10-12 minutes, and serve.
Béchamel sauce:
A béchamel or white sauce is one of the classic French “mother sauces” that form the basis of much French cuisine. White sauce is perhaps the most commonly used mother sauce for home cooks. It forms the backbone of most baked macaroni and cheese recipes, as well as sausage gravy, and it can even be whipped up into savory soufflés.
- Melt butter over medium heat and add the flour, cooking it until it is light brown. Stir the milk into the hot flour mixture -- add salt, pepper, and nutmeg. Simmer the sauce until thickened and remove from heat. Stir in the cheese.
French Crepes with Ham and Cheese
Ingredients
For the crepes:
• 1 cup of flour
• 2 large eggs
• 1 1/4 cups of milk
• 1 tsp of oil
• A pinch of salt
• Black forest ham
• Swiss cheese or other
For the bechamel:
• 2 tbsp of butter
• 2 tbsp of flour
• 2 cups of warm milk
• 1/2 tsp of salt
• A pinch of nutmeg
Directions
1. Start with the crepes. In a bowl mix the salt and flour, make a pit in the middle and add the eggs and stir in the milk slowly until there are no more lumps. Let rest on the counter for 30 minutes.
2. Pour the batter in a hot non stick pan ( just enought to cover the bottom of the pan and cook the crepes.
3. Set the crepes aside.
4. Make the bechamel by melting 2tbs of butter. Add 2 tbsp of flour and cook for a few minutes ( dont let the flour turn brown). Slowly add the warm milk by whisking constantly. Cook for about 10 minutes until the sauce has thickened ( bechamel is thicker than gravy)
5. Add the salt and the nutmeg.
6. Assemble the crepes, by laying them flat. Then add a few slices of ham, 2 slices of swiss cheese. Add 2 tbs of bechamel and roll up the crepe. Pour bechamel sauce on top of the crepes and sprinkle with a little more cheese.
7. Place them in an oven safe dish and reheat for 15 minutes in a preheated 350F oven.