Stuffled Crepes with Chard and Cheese

Ingredients for cooking

150 gr flour
20 gr Trevalli butter
400 ml Trevalli whole milk
3 eggs
1 egg yolk
150 gr Trevalli Fresh Ricotta
300 gr chard, already boiled
150 ml Hoplà for whipping and cooking sugarless
60 gr of grated parmesan
100 ml Hoplà for whipping and cooking sugarless
50 gr grated parmesan
Walnut q.s.
Trevalli Butter q.s.
Salt, black pepper

Preparation

Stuffled Crepes: Dilute the flour in the Trevalli Whole Milk, add the eggs and the egg yolk and whisk it.

Add the melted Trevalli butter, salt and let it rest for 30 minutes.

Gently butter a non-stick pan (Ø 28 cm) and heat it. Pour an abundant ladleful of batter in the pan, let it set and then turn it, as to cook it on both sides homogeneously. Once completely set and ready, let it slip on a plate and cook 4-5 stuffled crepes more.

Filling: drain the chard and heat them in a pan with butter. Season with the desired amount of walnut and remove from the heat. Once chilled, add the whisked ricotta, the Hoplà for whipping and cooking sugarless and the grated cheese. Add salt and black pepper if needed.

Spread a layer of filling on the stuffled crepes and dust with grated cheese. Roll them and cut in slices of 4 cm of width. Place them in an oiled oven pan.

Sauce: mix the Hoplà for whipping and cooking sugarless with the grated parmesan and a pinch of black pepper. Let it chill in the fridge for 15 minutes, and garnish the stuffled crepes with it.

Bake at 180° for 20 minutes, then for 2-3 minutes with grill function on.

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