Crepes with spicy 'Nduja of Calabrian
Crepelle (also known as crepes) are a simple and tasty dish, which combines the delicacy of the dough with the bold spiciness of the Calabrian 'nduja.
The recipe is in fact a reinterpretation of the French dish par excellence with the distinctive note of spicy and crispy bacon.
An easy and delicious recipe, ideal for a romantic dinner or a delicious Saturday brunch.
The ingredients to prepare 'Nduja crepes are pecorino cheese with walnuts and local bacon
200 g. of 00 flour
3 whole eggs
500ml of milk
40 g. of butter
250 g of pecorino cheese with walnuts
150 g of flat bacon
50 g of Spilinga 'nduja 250 ml of béchamel sauce 20 cl of milk
How to prepare crepes with 'Nduja, pecorino cheese with walnuts and local bacon
Start by preparing the crepe dough.
Beat the eggs in a bowl and add the melted butter, then slowly add the sifted flour without forming lumps, the milk and finally the salt. Let the mixture rest in the fridge for about fifteen minutes and then proceed with cooking.
Heat a non-stick pan, butter it and pour a ladle of the mixture. Cook on one side and then on the other for a few minutes.
Once the crepes are cooked, let's move on to the filling.
Seasoned pecorino with walnuts inside , cut into large cubes, and mix with the help of a fork the spicy 'nduja and the milk, after bringing it to the boil.
The dough must be soft and compact.
With the help of a spoon, we then proceed to fill our crepes: put the filling in the center of each crepe and add the local bacon , after having pan-fried it to make it more crunchy and tasty.
We close the crepes first in half and then in a wallet, put them in a pan and pour the béchamel over them until all the crepes are covered well.
Preheat the oven to 180 degrees and bake them for about 10/15 minutes.
We serve everything piping hot, the amazement of the guests is guaranteed. In combination with a good, well-structured IGP white Greco
