Italian
Crepe Bundles
by Giallozafferano · 2.9M subscribers on YouTube
Delicious crepe bundles filled with creamy potato and spinach purée and fontina cheese, topped with béchamel and baked until golden and bubbly.
- Difficulty
- medium
Ingredients
12 items- PotatoesBoiled with skin
- Whole MilkAdded to the mash
- ButterKnob for the mash
- Fine SaltTo taste
- Black PepperTo taste
- SpinachCooked in pan with oil and garlic, then chopped
- Extra Virgin Olive OilFor cooking the spinach
- 1 pcsGarlicOne clove
- 3 pcsEggsMedium eggs, for crepes
- 250 gFlourSifted, for crepes
- FontinaIn the center of each bundle
- Grated CheeseFor topping
Method
- Boil the potatoes with the skin on until tender.
- While still hot, mash the potatoes with milk, a knob of butter, salt, and pepper.
- Cook the spinach in a pan with a drizzle of olive oil and a clove of garlic, drain well, chop finely, and add to the mashed potatoes.
- For the crepe batter, mix eggs, milk, salt, and sifted flour until smooth.
- Heat a crepe pan, grease with a knob of butter, and cook crepes on both sides until golden.
- Assemble the bundles: place a piece of fontina cheese in the center of each crepe, add two generous spoonfuls of the filling, and fold carefully.
- Arrange the bundles in a baking dish spread with béchamel sauce, top with more béchamel and a generous sprinkle of grated cheese.
- Gratinate in the oven until golden and bubbly.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
