Buckwheat crepe with bacon and cabbage gratin black
Instructions
Boil the cabbage and spinach, drain them and sauté in a pan with oil, onion and Bacon into strips.
Have everything to the prepared crepes, roll up and place in a buttered baking dish, cover with the cheese melted with butter and milk, sprinkle with Parmesan and gratinate in the oven.
Ingredients and dosing for 4 persons
- 100 g of buckwheat
- 200 g of milk
- 1 egg
- 100 g of black cabbage
- 100 g of spinach
- 100 g of bacon
- 200 g of scamorza cheese
- 1/2 onion
- Butter
- Parmigiano
- Olive oil extra virgin
- Salt