Crepes with squid
Instructions
Shelled the 2 eggs in a bowl, add salt, then add the flour and diluted with cold milk and the melted butter; season with nutmeg and a little chopped parsley, then stir.
Heat the pans, greased with butter, then pour in a tbsp of mixture and form a thin omelette; gilds it from both sides and place it on a plate, continuing until exhaustion of the compound.
Clean the squid, then chopped half a clove of garlic with the leaves of a tuft of parsley; put in a saucepan 2 tablespoons of olive oil and the chopped soffriggetevi, then add the calamari.
Add salt, pepper and lower the heat, bathed the baby squid with half a glass of wine and make it evaporate about half.
Prepare the béchamel sauce with ingredients listed.
Add to squid a spoonful of flour, then add about 1/3 of the bechamel sauce and 2 egg yolks.
Let the mixture cool, then spread the crepes on the table and, on each, place one-twelfth of the preparation; fold in half and place them in a buttered baking dish, accavallandole a little.
Nappatele with white sauce and drizzle with the melted butter.
The preparation in the oven at 200 degrees for about 15 minutes and then serve.
Ingredients and dosing for 6 persons
- 500 g of small tender calamari
- 35 g of butter
- 2 eggs
- Garlic
- Parsley
- White flour
- Olive oil
- Dry white wine
- Salt
- Pepper
- For the crepes:
- 250 g of milk
- 125 g of white flour
- 30 g of butter
- 2 eggs
- Parsley
- Nutmeg
- Salt
- For the bechamel:
- 500 g of milk
- 45 g of white flour
- 45 g of butter
- Salt