Roll of stuffed egg pasta
5 recipes
Gluten-free savory crepes in double version.
ingredients
servings
4
Spinach
300 grams
Ricotta cheese
200 grams
Black pepper
1 pinch
Ground beef
200 grams
Carrots
1 unit
White wine
2 shots
Light bechamel sauce
500 mL
Canned tomato sauce, with salt
200 mL
Glutenfree flour for bread and oven products
200 grams
Full fat milk
350 mL
Eggs
1 unit
Butter
50 grams
Salt
1 pinch
Nutmeg
1 pinch
first courses from France
Gluten-free savory crepes in double version.
Gluten-free savory crepes in double version.
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The recipe is useful for preparing gluten-free crepes. Stuffed then, in my case, in double version: with ricotta and spinach with minced beef, carrots and béchamel.
preparation
step 1
To make the crêpes dough just mix the ingredients. The only care to keep that of not creating lumps. The dough does not need any rest.
step 2
For the ricotta and spinach stuffing just pass the latter in a pan with a little olive oil and a clove of garlic. Once dried and cooled they can be combined with ricotta. If desired, add a sprinkling of black pepper.
step 3
For the minced stuffing, finely chop half an onion. Once browned, add the meat and, after browning it, add the white wine. I also added postcards cut into strips. At the end of cooking I added the béchamel sauce.
step 4
Once the pancakes are cooked, strictly in a buttered pan with each pancake, place the filling on one side of it.
step 5
Next we create a half moon.
step 6
And finally the triangle. My mother always called this form a handkerchief.
step 7
Lay the crêpes in a pan sprinkled with tomato sauce and finally cover them with béchamel and a few more, sporadically, a spoonful of sauce.
step 8
Bake in a static oven at 200 degrees for about 30 minutes.
