STUFFED, BAKED CREPES

Number of servings : 6 Prep time: 45 minutes Cooking time: 45 minutes Type of meal : | Main Courses

Number of servings : 6

Prep time: 45 minutes

Cooking time: 45 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Crepes
500 ml    milk    2 cups
4    eggs
250 ml    unbleached flour    1 cup
60 ml    melted butter    1/4 cup
5 ml    salt    1 tsp.

Béchamel
60 ml    butter    1/4 cup
60 ml    flour    1/4 cup
500 ml    milk, heated    2 cups
125 ml    medium Cheddar, grated    1/2 cup
1     garlic clove, finely chopped
1 pinch    ground nutmeg
5 ml ea.    salt and pepper    1 tsp. ea.

Filling
250 ml    béchamel sauce    1 cup
60 ml    Asiago cheese, shaved     1/4 cup        
210 g    Caciocavallo cheese,diced    7 oz.       
250 ml    tomatoes, diced    1 cup

Directions

Preheat oven to 180°C / 350°F.

Place all the ingredients for the crepes in a blender and blend at medium speed until smooth. Set aside.

For the béchamel sauce:

Melt the butter in a saucepan and add the flour, stirring constantly with a spoon or whisk. Cook over medium heat for 2 minutes, stirring constantly. Add the milk, cheddar and garlic. Whisk until thick. Add a pinch of nutmeg, salt and pepper. Set aside.

Make the crepes in a non-stick pan.

Reserve some of the 2 cheeses (Asiago and Caciocavallo) for garnishing, and combine the remainder with a little béchamel sauce. Fill the crepes with the cheese mixture. Fold each crepe in half, then in half again. Spoon a ladleful of béchamel sauce into a baking dish and place the crepes on top. Garnish with diced tomatoes and reserved cheeses.

Bake for about 10 minutes and serve immediately.

FREEZING
Unfilled crepes may be frozen. Separate them with plastic wrap, seal the whole stack, and store in an airtight plastic freezer bag.

Nutritional information:

STUFFED, BAKED CREPES