Delivery within 48/72 hours.
Delivery within 48/72 hours.
Simple to prepare and versatile, stuffed savory crêpes are always a popular first course, especially during the holidays!
From stuffed crêpes with ham and mozzarella to stuffed crêpes with mushrooms, here are some ideas for making excellent baked crêpes and satisfying all your dinner guests, including vegetarians!
For the batter:
For the béchamel:
Batter
To prepare the stuffed crêpes, we must first make the batter:
Stuffing and cooking
Now we come to the filling of crêpes: here you can really indulge yourself!
Among the most common fillings, we find cooked ham and mozzarella, mushrooms and mozzarella, spinach and mozzarella ... but you can always have fun creating your own combination! Let's take a look at the rest of the recipe together.
After you have finished preparing the batter, arrange the open crêpes side by side on the table and stuff them by placing the ingredients in the center, each cut into pieces that are not too small. Be careful not to overdo the quantities; otherwise, you may have difficulty closing the crêpes.
Once the ingredients have been positioned, it's time to close the crepes. There are multiple solutions for closing crêpes, from the envelope to the fan to the cone; opt for the mode you prefer, according to the result you want to achieve.
At this point, arrange the closed crêpe neatly on a non-stick baking tray, heat the oven to 200°C, and once the temperature is reached, cook for about 20 minutes in fan mode.
The béchamel sauce
While the crêpes are cooking, let's prepare the béchamel sauce, following these indications:
When the crêpes have finished cooking, take them out of the oven, drizzle with béchamel sauce, arrange them on plates and serve at the table: enjoy your meal!
And remember: if you have some crêpes left over, you can always fill them with jam or Nutella!
And what filling did you create for the crepes? Let us know through our Instagram and Facebook pages!