{"id":27432,"date":"2022-12-30T10:34:33","date_gmt":"2022-12-30T10:34:33","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-savory-stuffed-crepes\/"},"modified":"2022-12-30T10:34:33","modified_gmt":"2022-12-30T10:34:33","slug":"baked-savory-stuffed-crepes","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-savory-stuffed-crepes\/","title":{"rendered":"Baked savory stuffed crepes"},"content":{"rendered":"


\n<\/p>\n

Baked savory stuffed crepes<\/h1>\n

<\/p>\n

\n

The filled cr\u00eapes or pancakes<\/strong> they are an excellent alternative to a complete first course: delicious and tasty, they can be served with different fillings and please everyone at the table. The preparation of this dish is really very fast and easy<\/strong> and will give you a perfect dish to serve, with minimal effort. Stuffed savory cr\u00eapes can be prepared ahead of time, left to rest in the refrigerator covered in plastic wrap and baked right before eating, in order to save time and be able to dedicate to your guests! You can prepare the cr\u00eapes with the traditional method or use the bimby or another food processor. In addition to this variant, you can try many other fillings for your baked cr\u00eapes covered in b\u00e9chamel: vegetarian with spinach and feta cheese, zucchini and ricotta cheese, broccoli and goat cheese, but also with minced meat and tomato.<\/p>\n

\n
\n

<\/i> Ingredients for 12 crepes of 16cm<\/i><\/h3>\n
    \n
  • <\/i> Flour 00: 200 g<\/li>\n
  • <\/i> Fresh milk: 800ml<\/li>\n
  • <\/i> Medium eggs: 4<\/li>\n
  • <\/i> Salt: 1 pinch<\/li>\n
  • <\/i> Butter: 60 g<\/li>\n
  • <\/i> Grana padano: to taste<\/li>\n
  • <\/i> Chopped parsley: optional<\/li>\n
  • <\/i> Cooked ham: 200 g<\/li>\n
  • <\/i> Gruyere: 200 g<\/li>\n
  • <\/i> Salt: 1 pinch<\/li>\n
  • <\/i> Nutmeg: 1 pinch<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 15 minutes<\/i><\/li>\n
    • <\/i> Cooking: 55 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 10 minutes<\/i><\/li>\n
    • <\/i> Calories: 250 calories\/crepes<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      In a bowl, mix the milk and eggs with a whisk. <\/p>\n\n

      2<\/span><\/p>\n

      Add a pinch of salt and the sifted flour, one spoon at a time, stirring to prevent lumps from forming. <\/p>\n\n

      3<\/span><\/p>\n

      Place the bowl in the refrigerator, covered with transparent film, for about 30 minutes.<\/p>\n<\/div>\n

      4<\/span><\/p>\n

      Place a non-stick frying pan or cr\u00eape pan on low heat. Add a piece of butter and wait for it to melt. In the meantime, take the dough out of the fridge and give it a vigorous mix. <\/p>\n\n

      5<\/span><\/p>\n

      Pour a ladleful of batter into the center of the pan and rotate it to distribute it evenly. <\/p>\n\n

      6<\/span><\/p>\n

      Cook for two minutes, slowly lifting the edges of the cr\u00eapes with a spatula. When it comes off completely, turn it over and cook another minute on the other side. Consider that when the pan is hotter, cooking times will also be reduced. The cr\u00eapes will be ready when they take on a golden color with brownish veins. <\/p>\n\n

      7<\/span><\/p>\n

      Transfer the cr\u00eapes to a plate and let them rest. <\/p>\n\n

      8<\/span><\/p>\n

      Prepare the b\u00e9chamel: in a saucepan over moderate heat, melt the butter with the salt. Then remove the pan from the heat and add the flour, stirring constantly with a whisk. <\/p>\n\n

      9<\/span><\/p>\n

      Put the saucepan back on the low heat and add the milk at room temperature, slowly, stirring until a thick mixture is obtained. Cook for another 5 minutes, stirring constantly. <\/p>\n\n

      10<\/span><\/p>\n

      Only at the end of cooking add the nutmeg and, if necessary, another pinch of salt. Cover the b\u00e9chamel with cling film in contact with the sauce and let it cool. <\/p>\n\n

      11<\/span><\/p>\n

      Cut the gruyere cheese into cubes and the slices of ham into strips.<\/p>\n<\/div>\n

      Composition of the crepes<\/h2>\n
      1<\/span><\/p>\n

      Turn on the static oven at 180\u00b0.<\/p>\n<\/div>\n

      2<\/span><\/p>\n

      Roll out a crepe on a cutting board. Spread 1 tablespoon of bechamel on half the surface of the crepe. Distribute a few cubes of cheese and a little ham. <\/p>\n\n

      3<\/span><\/p>\n

      Fold the crepe in half and place it in a baking dish covered with parchment paper. Stuff all the cr\u00eapes in the same way and arrange them in the baking dish, side by side and slightly overlapping. <\/p>\n\n

      4<\/span><\/p>\n

      Pour the remaining b\u00e9chamel over the cr\u00eapes to cover them and sprinkle with grated Grana Padano. Bake until the cheese is melted and the surface grated. It will take about 15 minutes. <\/p>\n\n

      5<\/span><\/p>\n

      Remove from the oven, decorate with chopped parsley leaves and serve immediately.<\/p>\n<\/div>\n<\/div>\n<\/section>\n

      Advice and tips<\/h1>\n

      You can keep the cr\u00eapes without filling in the refrigerator for two days<\/strong>covered with film. The dough can be closed in a container and stored in the refrigerator for 12 hours. Alternatively you can freeze and thaw them if necessary, placing them stacked in the freezer alternating cr\u00eapes and sheets of parchment paper<\/strong>.<\/p>\n

      By eliminating the pinch of salt in the dough, you can also use these cr\u00eapes for sweet preparations such as nutella and chopped pistachio cr\u00eapes.<\/p>\n

      History<\/h1>\n

      The origin of cr\u00eapes is French, but many similar recipes or with some variations are widespread in many European countries. It is said that the first cr\u00eapes were made at the behest of Pope Gelasius I<\/strong> who, in the fifth century, welcomed French pilgrims to Rome and ordered his cooks to make soft scones made with eggs, milk and flour. The Pope’s guests, back home, spread the recipe in their region. Over the centuries, even the basic recipe has undergone numerous changes: in the Middle Ages, for example, white wine was used instead of milk. In France, cr\u00eapes are still traditionally prepared on February 2, candlemas day<\/strong>together with friends and relatives: eating cr\u00eapes together is a symbol of friendship and alliance, and keeping a crepe in a hidden corner of the house, according to the French, can bring luck and money<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 12 crepes of 16cm<\/i><\/h3>\n
        \n
      • <\/i> Flour 00: 200 g<\/li>\n
      • <\/i> Fresh milk: 800ml<\/li>\n
      • <\/i> Medium eggs: 4<\/li>\n
      • <\/i> Salt: 1 pinch<\/li>\n
      • <\/i> Butter: 60g<\/li>\n
      • <\/i> Grana padano: to taste<\/li>\n
      • <\/i> Chopped parsley: optional<\/li>\n
      • <\/i> Cooked ham: 200 g<\/li>\n
      • <\/i> Gruyere: 200 g<\/li>\n
      • <\/i> Salt: 1 pinch<\/li>\n
      • <\/i> Nutmeg: 1 pinch<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 15 minutes<\/i><\/li>\n
        • <\/i> Cooking: 55 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour, 10 minutes<\/i><\/li>\n
        • <\/i> Calories: 250 calories\/crepes<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Baked savory stuffed crepes The filled cr\u00eapes or pancakes they are an excellent alternative to a complete first course: delicious and tasty, they can be served with different fillings and please everyone at the table. The preparation of this dish is really very fast and easy and will give you a perfect dish to serve, […]<\/p>\n","protected":false},"author":1,"featured_media":27433,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118],"tags":[124,109,108,91,90],"class_list":["post-27432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","tag-baked","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nBaked savory stuffed crepes - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-savory-stuffed-crepes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked savory stuffed crepes - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Baked savory stuffed crepes The filled cr\u00eapes or pancakes they are an excellent alternative to a complete first course: delicious and tasty, they can be served with different fillings and please everyone at the table. The preparation of this dish is really very fast and easy and will give you a perfect dish to serve, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-savory-stuffed-crepes\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-12-30T10:34:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/crepes-ripiene-al-forno.jpg?v=1672396474\" \/>\n\t<meta property=\"og:image:width\" content=\"1281\" \/>\n\t<meta property=\"og:image:height\" content=\"959\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-savory-stuffed-crepes\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-savory-stuffed-crepes\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Baked savory stuffed crepes\",\"datePublished\":\"2022-12-30T10:34:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-savory-stuffed-crepes\\\/\"},\"wordCount\":876,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-savory-stuffed-crepes\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/crepes-ripiene-al-forno.jpg?v=1672396474\",\"keywords\":[\"baked\",\"first courses\",\"italian first courses\",\"italian kitchen\",\"recipes\"],\"articleSection\":[\"Baked\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-savory-stuffed-crepes\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-savory-stuffed-crepes\\\/\",\"name\":\"Baked savory stuffed crepes - 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