Roll of stuffed egg pasta
5 recipes
Gluten-free savory crepes in double version.
ingredients
servings
4
Spinach
300 oz
Ricotta cheese
200 oz
Black pepper
1 pinch
Ground beef
200 oz
Carrots
1 unit
White wine
2 shots
Light bechamel sauce
500 fl oz
Canned tomato sauce, with salt
200 fl oz
Glutenfree flour for bread and oven products
200 oz
Full fat milk
350 fl oz
Eggs
1 unit
Butter
50 oz
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.
