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Salty gorgonzola, speck and walnut crepes

ingredients

servings

3

Eggs

1 unit

Semiskimmed milk

170 mL

Type 00 wheat flour

85 grams

Butter

20 grams

Salt

1 pinch

Pepper

1 pinch

Gorgonzola cheese

50 grams

Shelled walnuts

5 unit

Grated Parmesan cheese

1 spoon

Speck

30 grams

single courses from Italy

Salty gorgonzola, speck and walnut crepes

Salty gorgonzola, speck and walnut crepes

with meat with gluten with eggs with lactose with nuts high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salty gorgonzola, speck and walnut crepes

Savory salty crepes!

Salty gorgonzola, speck and walnut crepes step 1

step 1

Beat the eggs with salt, pepper and milk.

Salty gorgonzola, speck and walnut crepes step 2

step 2

Stir in the flour a little at a time until the mixture is smooth without lumps.

Salty gorgonzola, speck and walnut crepes step 3

step 3

Stir in the warm melted butter.

Salty gorgonzola, speck and walnut crepes step 4

step 4

Cover the bowl with plastic wrap and let it rest in the fridge for 30 minutes.

Salty gorgonzola, speck and walnut crepes step 5

step 5

Cook the crepes in a crepe or in a greased or buttered non-stick pan.

Salty gorgonzola, speck and walnut crepes step 6

step 6

Place them on a plate, fill them with a slice of speck, a few pieces of gorgonzola and the coarsely chopped walnuts, fold the crepes into 4 and place them on a baking sheet.

Salty gorgonzola, speck and walnut crepes step 7

step 7

Brush the surface with a little oil and sprinkle with a little Parmesan. Bake in a static oven at 180 ° c for about ten minutes!

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