Crespelle con asparagi

today23rd May 2022



  • 90g plain flour, sieved
  • 250ml milk
  • 2 eggs
  • 3 tbsp olive oil, plus extra for frying
  • 650g asparagus, woody ends trimmed
  • 15g freshly grated vegetarian Parmesan, plus extra
  • 500ml home-made white sauce, hot
  • Freshly grated nutmeg, to taste
  • 125g Fontina cheese, plus extra
  • Put the flour, milk and eggs in a food processor and whizz until smooth.
  • Season. Heat an oiled 23cm frying pan over a medium heat. Add 2
  • tablespoons of batter, swirling to cover the pan base. Cook for 1-2
  • minutes, flip over and cook for a further minute. Slide onto a plate and
  • repeat to make 12 crespelles. Layer the crespelles between sheets of
  • baking paper to prevent sticking.
  • Meanwhile, preheat the oven to 240C/fan220C/gas 9. Put the
  • asparagus in a roasting tin, toss with the oil and roast for 7 minutes or until tender. Set aside.
  • Reduce the oven temperature to 220C/fan200C/gas 7. Stir the Parmesan into the white sauce and season with some nutmeg. Spread a little onto a crespelle, top with some asparagus and Fontina. Roll up and put into a 2-litre ovenproof dish. Repeat with remaining ingredients.
  • Drizzle with the remaining sauce, sprinkle with the extra cheeses and some nutmeg. Bake for 12-15 minutes or until golden. Serve immediately.

Written by: GlitterBeam

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