Check out this recipe for delicious crepes with asparagus and prosciutto:
Crepe Ingredients:
- 200 g of white flour
- 4 extra fresh eggs
- 1/2 litre of fresh milk
- 30 g of butter
- salt
Stuffing Ingredients:
- 200 g of sliced ‘Parma’ Prosciutto
- 250 g of ricotta cheese
- 1 bunch of asparagus
- 5 tablespoons of PDO Parmigiano Reggiano
- 300 ml of bechamel
- 30 g of butter
- salt and pepper
Mix the flour with the eggs and melted butter. Add the milk, stirring with a whisk, and being careful to not form lumps. Lightly salt and leave the batter resting in a cool place. Cut the stems of asparagus to the tips and preserve them. Boil everything in boiling salted water, drain the asparagus ‘al dente’ and roll it on a towel to dry. Form the crepes: Heat a frying pan and brush with melted butter, pour one ladle of batter and form a thin omelette. Bake it on both sides for 1-2 minutes. Once all the crepes have been made, mix 3 tablespoons of Parmigiano Reggiano, salt and pepper and sprinkle it on the crepes. Spread each crepe with a bit of ricotta cheese, 1 slice of Parma Prosciutto and a stick of asparagus. Fold them like a hankie and place them in a buttered pan; cover with bechamel and sprinkle with the remaining PDO Parmigiano Reggiano. Bake in the oven for 10 minutes at 200 ° C and place under the grill for a minute to brown.
