This Christmas my mom surprised us with a new first course to please all the preferences in the family. It was so tasty that I decided to share it here.
She prepared homemade and gluten-free crêpes instead of lasagne and the result was really great. If you think the picture looks nice, multiply the taste times 10! Give it a try with this sauce.
Ingredients (makes 6-8)
- For the walnut sauce: 150 gr walnuts, 1/2 glass olive oil, 1 garlic clove, 15 gr pine nuts, 30 gr grated Parmesan cheese, 125 ml milk, Salt to taste,
- For the crêpes: 240 gr gluten-free flour (Schar Mix C), 3 eggs, 500 ml milk, Pinch of salt, Butter to cook
- For the besciamelle sauce: 50 gr butter, 50 gr maizena (2 full tbsp), 500 ml milk, Nutmeg, Salt, black pepper to taste
- For the crespelle: 150 gr speck, thinly sliced, 150 gr smoked cheese in cubes (provola)
- Start by preparing the crêpes: whisk the flour, milk and eggs and prepare the crêpes with a (non-stick) greased pan over medium heat.
- Prepare the walnut sauce: mix the walnuts, pine seeds, olive oil, milk and parmesan cheese with a mixer or a blender. Add a spoon of breadcrumbs to the sauce if you think it’s too liquid.
- Prepare the besciamelle and combine it with the walnut sauce. Add salt, nutmeg and pepper to taste.
- Pre-heat the oven to 180 °C. Prepare the crespelle in a rounded tin. Cover the base with a ladleful of sauce, then alternate layers of crêpes, sauce, speck and provola. Cover the top with a bit of sauce, walnut crumbs and Parmesan cheese.
- Cook in the oven for 25-30 minutes then serve while hot.
TIPS: Homemade crêpes are a great alternative to lasagna, if you prefer a softer and lighter pasta.
This version lasts for 2 days, if you keep it in the fridge. Smart move: freeze small portions to keep a yummy ready-to-use meal in your pantry.
Have you tried it? Do you have any suggestions? Leave your comment