Crepes with mortadella and Asiago Cheese

Crepes with mortadella and Asiago Cheese

Salted crepes rolled around mortadella like rolls for a memorable starter and exaggerated goodness.

40 Minutes 4 People
Ingredients
Ingredients List
Ingredients for 4 crepes:
70 g white flour “00”
1 egg
150 ml milk
half a teaspoon of salt
10 g butter
Ingredients for the filling:
4 slices of Mortadella Bologna IGP
240 g caprino cheese
mild paprika
80 g porcini mushrooms cooked in oil, garlic and parsley
60 g diced baked ham
120 g Asiago cheese
100 g fresh cream
20 g pecorino romano
oregano
salt and pepper

The Recipe:

Crepes stuffed with mortadella and served with an Asiago cheese sauce make for a truly delicious and mouth-watering starter. This recipe is quite fast to do. To speed preparation up use an electric whisk and a microwave. In a few minutes you can serve a delicious recipe for an aperitif with your friends, as a soft starter to enrich your Sunday lunch or if you want to impress during a romantic or family dinnerThe ingredients needed to prepare these crepes with mortadella are always present in the fridge or in the cupboard, so the idea of stuffed crepes can be a solution for impromptu occasions.

Preparation of the crepes:
beat the egg well with salt in a bowl, add milk and flour and continue beating with an electric or hand whisk until you have a very smooth mixture without any lumps. When the batter is ready heat a non-stick pan to a high temperature and then use a ladle to pour the right amount of batter to make a crepe. Cook one side well before flipping the crepe otherwise you risk breaking it. When they are ready let them dry and prepare the filling.

Preparation of the filling:
clean the mushrooms and finely chop them together with the ham. Blend well together with the caprino cheese. Season this filling with salt, pepper and a pinch of oregano. Make sure you mix until everything is homogeneous. Place one of the crepes on a cutting board and spread the cheese cream over its entire surface. Put a slice of mortadella on it and roll the crepe tight. Cut the crepe in equal lengths that can be placed vertically on a buttered ovenproof dish. Sprinkle their surface with the grated pecorino cheese and gratinate in the oven for 15 minutes at 180° C.

When they are almost ready prepare the sauce with the Asiago cheese: melt the cheese in a bain-marie with the cream and a bit of oregano. Stir well to mix. Then pour this sauce on the serving dish and place the crepes on top of it.

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Ingredients

Ingredients
Ingredients List
Ingredients for 4 crepes:
70 g white flour “00”
1 egg
150 ml milk
half a teaspoon of salt
10 g butter
Ingredients for the filling:
4 slices of Mortadella Bologna IGP
240 g caprino cheese
mild paprika
80 g porcini mushrooms cooked in oil, garlic and parsley
60 g diced baked ham
120 g Asiago cheese
100 g fresh cream
20 g pecorino romano
oregano
salt and pepper

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