Original sheet
Preparation details
Tempo di preparazione: 10 minuti
Tempo di cottura: 10 minuti
Ingredients and method are taken from the original document.
Ingredients
- 500ml milk
- 4 whole eggs
- 200g '00' flour
- 100g Asparagus and Almond Pesto
- 100g fresh ricotta
- 100g butter
- Extra virgin olive oil
Method
01
Prepare the crêpe batter by blending the milk with the flour and whole eggs.
02
Heat a small frying pan, drizzle with butter, then pour about 30g of the mixture and cook for about 2 minutes on each side.
03
Once prepared, set the crêpes aside.
04
Mix the ricotta with the asparagus and almond pesto.
05
At this point, fill the crêpes and form a bundle, then arrange them on a pre-buttered baking tray and bake for 5 minutes at 180°C.
06
Serve hot with a drizzle of extra virgin olive oil.
