Crepes filled with asparagus and Speck Alto Adige PGI
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
Difficulty: Easy
Preparation time: 45 min
Cooking time: 45 min
A recipe by: Julia Morat
Ingredients
Serves for
4
people
For the crepes
- 100 gram flour (type 00)
- 0.25 teaspoon salt
- 200 ml milk
- 1 egg
For the filling
- 300 gram white asparagus
- 1 spring onion
- seed oil to taste
- salt to taste
- pepper to taste
- 300 gram béchamel sauce
- 8 slice Speck Alto Adige PGI
To serve
- 1 spring onion
- Speck Alto Adige PGI to taste
Crepes filled with asparagus and Speck Alto Adige PGI
Preparation time 90 min
- Start by preparing the crêpes: Place the flour and salt in a bowl. Gradually add the milk while stirring with an electric mixer to avoid lumps. Then, add the eggs and mix until you have a smooth batter.
- Heat a pan with a diameter of about 30 cm with a little oil. Pour a ladleful of batter into the pan and tilt it in all directions to distribute the batter evenly. Cook the crêpe for about 1-2 minutes on each side until golden brown.
- Prepare the remaining crêpes in the same way, stacking them on a plate as they are done.
- Peel and wash the asparagus, remove the woody ends, and cut into pieces about 1.5 cm long, keeping the tips intact. Wash and slice the spring onions.
- Heat a pan with some oil and sauté the spring onions for about 2 minutes. Then, add the asparagus and cook for another 3-4 minutes. Season with salt and pepper, cover with a lid, and let steam for another 2-3 minutes until the asparagus is slightly softened but still crunchy. Remove from the heat.
- Cut the mozzarella into small pieces.
- Spread 1-2 tablespoons of béchamel sauce on the bottom of a baking dish and preheat the oven to 190°C (top and bottom heat).
- Take a crêpe and spread about 1 tablespoon of béchamel sauce over one half. Put 4 slices of Speck Alto Adige PGI on top. Add 1-2 tablespoons of asparagus and a few pieces of mozzarella, setting aside the tips of the asparagus.
- Fold the crêpe in half to form a semicircle, then fold again to create a quarter-circle and place it in the baking dish. Repeat with the remaining crêpes, arranging them slightly overlapping in the dish, adding a little béchamel sauce between each layer.
- Finally, spread some more béchamel sauce and the asparagus tips over the crêpes and bake at 190°C for about 25 minutes.
- Remove the crêpes from the oven, garnish with sliced spring onions and additional slices of Speck Alto Adige PGI and serve immediately.