Recipes

CREPES GRATIN
Serves 6
Prepare the crêpe batter by mixing together all
the ingredients, whisking together thoroughly.
Leave to rest in the refrigerator for at least 15
minutes.
Make the crêpes using a small, non-stick crêpe
pan.
Blanche the spinach. Cool it immediately
afterwards in cold water and then squeeze out
the excess water.
Chop fi nely and add to the ricotta along with
the salt, pepper, nutmeg, eggs and parmesan
cheese.
Fill the crêpes and fold them over in the middle
to close.
To make the bechamel sauce:
Melt the butter, pour in the fl our, mixing
thoroughly all the time to prevent any lumps
forming. Add milk a little at a time and
continue cooking, stirring constantly until the
sauce reaches the desired consistency.
Once cooked, season with a little salt and a
pinch of grated nutmeg.
Spread some sauce over the bottom of a
dish and arrange the crêpes on top. Cover
generously with the bechamel sauce and
sprinkle with grated parmesan. Bake in the
oven until golden brown
Select “CASSEROLE” from the “RECIPES”
menu then the “CREPES GRATIN” recipe and
confi rm.
Notes:
__________________________________________
Preparation: 50 min
Cooking time*: 35-45 min
Recommended equipment:
rectangular non-stick dish
Tips and variations:
• As an alternative, you can use
button mushrooms, sliced and
sautéd.
7
CASSEROLE
For the crêpes:
100 g of fl our
250 ml of milk
3 whole eggs
1 tablespoon of olive oil
salt, nutmeg
Filling:
400 g of ricotta cheese
200 g of spinach
40 g of parmesan
cheese
salt, pepper
1 egg
nutmeg
Bechamel
sauce:
50 g of butter
60 g of fl our
1l of milk
salt, nutmeg
60 g of parmesan
cheese
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)