Cooks in: 1h 15mins
Levels: Medium
Serves: 8
List of Ingredients
- 1 C. of milk
- 1 C. of white flour
- 2 eggs
- Parsley
- Salt
- Butter for the pan
- 3/4 C. of ricotta cheese
- 5.5 OZ. of Fontina cheese
- 5.5 OZ. of Emmental cheese
- 2/3 C. of cream
- Grated Parmigiano cheese
- Nutmeg
- Salt
- Butter for the baking dish and to top
Method
1
The crepes can be prepared up to 1 day advance. In a small pan, melt a pat of butter without letting it brown. In a bowl, beat the eggs with the flour and a pinch of salt.
2
Dilute the mixture with cold milk poured in slowly, then add the melted butter and 1/2 tablespoon of chopped parsley. Reheat the already greased pan, then pour in 1 small ladleful of the batter and spread out evenly. As soon as the crepe is firm, flip it over to finish cooking, then remove and repeat to make about twenty crepes.
3
Prepare the filling by chopping the Fontina and Emmental cheeses in a food processor. Once complete, place the cheese in a bowl. Add the ricotta, some freshly grated nutmeg, 1 tablespoon of grated Parmigiano cheese, and a pinch of salt. Mix well, then divide equally among the crepes. Fold each crepe into quarters, then place them in a buttered baking dish. Preheat the oven to 375°F. Sprinkle the crepes with a bit of grated Parmigiano cheese, top with the cream and pats of butter. Bake in the preheated oven for about 20 minutes.