Yogurt Crêpes
Description
Crêpes are a very versatile dish, perfect for both sweet and savory preparations.
The batter for these savory crêpes is special due to the use of rice flour, which can also be substituted with whole wheat flour, and the addition of yogurt, which makes it softer and more delicate.
You can prepare them on the same day for a dinner with friends or make them ahead of time and keep them in the fridge. Either way, the result is guaranteed, and your guests will be pleasantly surprised by the combination of creamy ricotta and crunchy pistachios.
Hurry to the grocery store and let’s start making crepes!
Ingredients
to recalculate the ingredient amounts
For the crêpes
- Rice flour 120 g
- Eggs 2
- Lactose-free Greek yogurt 300 g
- Salt q.b.
For the béchamel sauce
- Rice flour 150 g
- Arborea butter 150 g
- Arborea UHT semi-skimmed milk 1500 ml
- Salt q.b.
For the filling
- Arborea Ricotta 500 g
- Pistachios 80 g
- Extra virgin olive oil q.b.
- Salt q.b.
- Pepper q.b.
For the filling
- Arborea Gran Campidano 80 g
- Ham 100 g
Instructions
- 1 Preheat the oven to 200°C. Start with the crêpes: in a bowl, mix the eggs with 120 g sifted flour and a pinch of salt. Add the yogurt and mix until smooth. Let the batter rest in the fridge.
- 2 Meanwhile, prepare the béchamel: heat the milk in one small saucepan and melt the butter in another (reserve a small amount for greasing the pan). Once the butter is melted, add the 150 g of flour and whisk for about a minute. Gradually add the warmed milk, season with a pinch of salt, and cook over low heat for 5 minutes until a thick cream forms.
- 3 Cook the crêpes: heat a small pan and grease it with butter. Pour a ladle of batter into the pan, and when the edges begin to set, flip the crêpe for a few seconds, then remove it. Repeat until all batter is used.
- 4 Prepare the filling: in a bowl, combine the ricotta, shelled pistachios, a pinch of salt and pepper, and a drizzle of olive oil.
- 5 Assemble the crêpes: lay them on a cutting board, add a slice of cooked ham and a portion of the ricotta mixture, fold one side, then fold again in half.
- 6 In a baking dish, spread a layer of béchamel, place the filled crêpes side by side, cover with another layer of béchamel, and sprinkle with Gran Campidano cheese. Bake for 15 minutes until a golden crust forms on top.
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The Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
