Truffled crepes
Instructions
Prepare the crepes: beat the egg in a bowl with salt, add the sieved flour and a few tablespoons of cold milk.
Stir to get a compound without lumps, then dilute with the rest of the milk.
Put on the fire a small frying pan greased with butter, pour in a quarter of the mixture and then Brown the cracks first one side and then the other.
Anointing each time the prepared pan in the same way as other 3 crepes.
Spread on each slice of ham and a fontina and completed with some truffle lamella.
Roll the crepes to form a double cylinder, pareggiatele at both ends, place in a baking dish greased with butter and infornatele at about 190 degrees for about 10 minutes after being sprinkled with butter flakes.
Serve the crepes warm but not hot.
Ingredients and dosing for 2 persons
- For the crepes:
- 1 glass of milk
- 1 egg
- 40 g of flour
- 40 g of butter
- Salt
- For the filling:
- 4 slices of lean cooked ham
- 4 thin slices of fontina cheese
- 1 small white truffle