CRISPELLI WITH BECHAMEL
(CREPES)
SERVES 12
INGREDIENTS FOR BECHAMEL SAUCE:
1 QUART OF WHOLE MILK (COLD)
1/4 LB. UNSALTED BUTTER
4 HEAPING TBS. FLOUR
½ TSP. WHITE PEPPER
1 TSP. NUTMEG
MELT UNSALTED BUTTER IN PAN AND SLOWLY ADD FLOUR UNTIL DISSOLVED AND SMOOTH.
ADD COLD MILK SLOWLY TO BUTTER MIXTURE USING WIRE WHIP. ADD PEPPER & NUTMEG AND CONTINUE TO WHIP UNTIL SAUCE THICKENS. WHEN SAUCE COATS A METAL SPOON IT IS THE CORRECT CONSISTENCY. REMOVE FROM HEAT AND SET ASIDE. STIR SAUCE CONTINUOUSLY UNTIL THICKENED. DO NOT ALLOW TO STICK TO PAN.
INGREDIENTS FOR CRISPELLI:
WRAP STICK OF BUTTER IN PAPER TOWELS AND TWIST END. USE TO GREASE SMALL TEFLON COATED FRY PAN.
10 TBS. FLOUR
1 CUP WHOLE MILK
1 CUP SPARKLING WATER (SLIGHTLY SHAKEN)
4 EGGS
PINCH OF SALT & WHITE PEPPER
MIX ALL INGREDIENTS BY HAND UNTIL SMOOTH.
GREASE HOT FRY PAN FOR EACH CRISPELLI. USE ½ CUP BATTER FOR EACH CRISPELLI.
ROTATE PAN TO COAT EVENLY AND WHEN EDGES ARE SET LIFT EDGE WITH A NARROW SPATULA AND FLIP CRISPELLI WITH SPATULA OR BE BRAVE AND FLIP YOUR CRISPELLI FREE STYLE. CRISPELLI SHOULD BE SLIGHT GOLD ON BOTH SIDES. SET ASIDE ON BOARD., BUT DO NOT STACK OR THEY WILL STICK TOGETHER.
INGREDIENTS FOR CRISPELLI FILLING:
1 LB. COOKED CHOPPED SPINACH
1 ½ LB. RICOTTA CHEESE (IMPORTED ITALIAN)
1 EGG
½ CUP GRATED FRESH PARMESAN CHEESE
1 TSP. NUTMEG
SALT & PEPPER TO TASTE
SQUEEZE EVERY BIT OF MOISTURE OUT OF COOKED SPINACH BY HAND OR THE EASIER METHOD OF PLACING IN THE CENTER OF A NON-TERRY DISH TOWEL AND TWIST THE ENDS LIKE YOU ARE WRINGING OUT LAUNDRY. MAKE SURE ALL EXCESS MOISTURE IS REMOVED.
PLACE SPINACH IN LARGE BOWL AND ADD RICOTTA, EGG, NUTMEG AND SALT & PEPPER TO TASTE. MIX WELL WITH FORK.
LIGHTLY BUTTER A 2 SMALL OR 1 LARGE BAKING DISH.
SPOON SOME BESCHMEL INTO THIN LAYER IN BOTTOM OF BAKING DISH.
FILL EACH CRISPELLI WITH SPINACH MIXTURE IN THE CENTER OF THE AKA “CREPE”. ROLL EACH CRESPELI AND LAY SIDE BY SIDE TIGHTLY IN BAKING DISH. COVER WITH BECHAMEL AND SPRINKLE WITH PARMESAN AND BAKE AT 400 DEGREES FOR 20 MINUTES OR UNTIL CHEESE TURNS GOLDEN AND BUBBLY.
-
SAUTEED MUSHROOM AND ONION FILLING CAN BE SUBSTITUTED FOR SPINACH.
-
NOTE: IF YOU WOULD LIKE TO MAKE CRISPELLI FOR DESSERTS SIMPLY ADD A COUPLE TABLESPOONS OF SUGAR TO THE BATTER.
(CREPES)
SERVES 12
INGREDIENTS FOR BECHAMEL SAUCE:
1 QUART OF WHOLE MILK (COLD)
1/4 LB. UNSALTED BUTTER
4 HEAPING TBS. FLOUR
½ TSP. WHITE PEPPER
1 TSP. NUTMEG
MELT UNSALTED BUTTER IN PAN AND SLOWLY ADD FLOUR UNTIL DISSOLVED AND SMOOTH.
ADD COLD MILK SLOWLY TO BUTTER MIXTURE USING WIRE WHIP. ADD PEPPER & NUTMEG AND CONTINUE TO WHIP UNTIL SAUCE THICKENS. WHEN SAUCE COATS A METAL SPOON IT IS THE CORRECT CONSISTENCY. REMOVE FROM HEAT AND SET ASIDE. STIR SAUCE CONTINUOUSLY UNTIL THICKENED. DO NOT ALLOW TO STICK TO PAN.
INGREDIENTS FOR CRISPELLI:
WRAP STICK OF BUTTER IN PAPER TOWELS AND TWIST END. USE TO GREASE SMALL TEFLON COATED FRY PAN.
10 TBS. FLOUR
1 CUP WHOLE MILK
1 CUP SPARKLING WATER (SLIGHTLY SHAKEN)
4 EGGS
PINCH OF SALT & WHITE PEPPER
MIX ALL INGREDIENTS BY HAND UNTIL SMOOTH.
GREASE HOT FRY PAN FOR EACH CRISPELLI. USE ½ CUP BATTER FOR EACH CRISPELLI.
ROTATE PAN TO COAT EVENLY AND WHEN EDGES ARE SET LIFT EDGE WITH A NARROW SPATULA AND FLIP CRISPELLI WITH SPATULA OR BE BRAVE AND FLIP YOUR CRISPELLI FREE STYLE. CRISPELLI SHOULD BE SLIGHT GOLD ON BOTH SIDES. SET ASIDE ON BOARD., BUT DO NOT STACK OR THEY WILL STICK TOGETHER.
INGREDIENTS FOR CRISPELLI FILLING:
1 LB. COOKED CHOPPED SPINACH
1 ½ LB. RICOTTA CHEESE (IMPORTED ITALIAN)
1 EGG
½ CUP GRATED FRESH PARMESAN CHEESE
1 TSP. NUTMEG
SALT & PEPPER TO TASTE
SQUEEZE EVERY BIT OF MOISTURE OUT OF COOKED SPINACH BY HAND OR THE EASIER METHOD OF PLACING IN THE CENTER OF A NON-TERRY DISH TOWEL AND TWIST THE ENDS LIKE YOU ARE WRINGING OUT LAUNDRY. MAKE SURE ALL EXCESS MOISTURE IS REMOVED.
PLACE SPINACH IN LARGE BOWL AND ADD RICOTTA, EGG, NUTMEG AND SALT & PEPPER TO TASTE. MIX WELL WITH FORK.
LIGHTLY BUTTER A 2 SMALL OR 1 LARGE BAKING DISH.
SPOON SOME BESCHMEL INTO THIN LAYER IN BOTTOM OF BAKING DISH.
FILL EACH CRISPELLI WITH SPINACH MIXTURE IN THE CENTER OF THE AKA “CREPE”. ROLL EACH CRESPELI AND LAY SIDE BY SIDE TIGHTLY IN BAKING DISH. COVER WITH BECHAMEL AND SPRINKLE WITH PARMESAN AND BAKE AT 400 DEGREES FOR 20 MINUTES OR UNTIL CHEESE TURNS GOLDEN AND BUBBLY.
-
SAUTEED MUSHROOM AND ONION FILLING CAN BE SUBSTITUTED FOR SPINACH.
-
NOTE: IF YOU WOULD LIKE TO MAKE CRISPELLI FOR DESSERTS SIMPLY ADD A COUPLE TABLESPOONS OF SUGAR TO THE BATTER.
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