January 31, 2018 lyukum

Maslenitsa | Crepe Week, Day 3 | Crespelle ai frutti di mare

Crespelle ai frutti di mare | Crepes with Assorted Seafood (Salmon, Bay Scalops, Sea Bass, Prawns), Bechamel, and Asiago Cheese

Cooking with Crepes

Crepes — a type of very thin pastry — exist in the majority of world cuisines. Nevertheless, when I discovered Italian crespelle, it was a surprise for me. Italian cuisine is associated with pasta and pizza in my mind, so I assumed Italians would rather use flour for those. While going through many crespelle recipes, it became clear that crepes in Italy are mostly used as a quick version of stuffed pasta. When stuffed, rolled, and baked covered with sauce and grated cheese, they relate to cannelloni. When stuffed, folded into triangles (fazzoletti di crespelle or “crepe handkerchiefs”), and baked with a sauce and grated cheese, they are a shortcut for lasagna, aren’t they?

Let’s Cook Together! Day 3

Italian crepes are baked covered with a variety of sauces. Some of them are Besciamella (yep, it’s Italian Bechamel) creatively flavored with herbs, mushrooms, caramelized onions, etc., utterly consistent with Auguste Escoffier’s teachings. There are also recipes with tomato- or vegetable-based sauces. All of them include grated cheese on top. Crepes are stuffed with ricotta, mushrooms, deli meats, seafood. Various seafood ingredients are probably the most interesting here because essentially you cook them inside the crepe and, as a result, they stay moist. During the baking, crepes also absorb any juices coming from either the stuffing or the sauces.

Isn’t it brilliant?

Crespelle ai frutti di mare
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Prep Time 5minutes
Cook Time 30minutes
Passive Time 20minutes
Servings portions
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Prep Time 5minutes
Cook Time 30minutes
Passive Time 20minutes
Servings portions
Ingredients
Units:
for crespelle
for Béchamel sauce
Ingredients
Units:
for crespelle
for Béchamel sauce
Instructions
for Béchamel sauce
  1. In a saucepan, melt the butter until foaming and stir in the flour. Stirring, let it cook for a few minutes over medium heat. It shouldn’t brown.
  2. When you smell the aroma of cookies, add the cold milk 1 cup at a time, whisking continuously until very smooth. Bring to a simmer. Add bay leaf, season, and let simmer over low heat for about 10 minutes, stirring from time to time.
  3. Remove from heat, add nutmeg and lemon juice, season to taste, and set aside until ready to use.
    Bechamel sauce
for crespelle
  1. Preheat oven 400F. In a small frying pan, melt butter over medium heat and saute onions. Let cool.
    Saute onions
  2. Dice seafood into bite size pieces.
  3. In a bowl, combine assorted seafood with Bechamel and seasoning.
  4. Grease ramekins. Place 1/4 of stuffing in the center of a crespelle and fold the sides. Place it bottom side up in the ramekin and repeat with the other three. Spread 1/4 cup of Bechamel on top of each crespelle and sprinkle with 1 tbsp (or more) of grated cheese.
    Crespelle ai frutti di mare | Crepes with Assorted Seafood (Salmon, Bay Scalops, Sea Bass, Prawns), Bechamel, and Asiago Cheese
  5. Bake for about 15 minutes or until bubly and lightly caramelized. Serve hot.
Recipe Notes

My favorite crepes recipe CRÊPES, CRESPELLE, BLINY, MLYNTSI, ETC.

Ингредиенты
(4 порции)

  • 4 блинчика
  • 440 г филе лосося или ассорти морепродуктов
  • 1 порей
  • 2 чашки бешамеля
  • 4 ст.л. тертого сыра
  • соль и перец по вкусу
  • микрозелень для подачи

1. Приготовить бешамель. Обжарить 3 ст.л. муки в 3 ст.л. растопленного масла. Увлажнить 1 чашкой молока, тщательно перемешивая венчиком пока не загустеет. Добавить еще 1 чашку молока и повторить. Добавить остальное молоко, повторить. Посолить, поперчить, добавить лавровый лист, гвоздику и половинку опаленной луковицы. Оставить вариться на маленьком огне. Периодически помешивать венчиком. Варить около 10 минут. Добавить молотый мускатный орех, проверить на вкс соль и перец, добавить 1 ч.л. лимонного сока. Снять с огня.

2. Для хрустящей посыпки. Приготовить хрустящее "сено" из порея. (Тем, у кого есть моя книга о супах, напоминаю, что в ней есть подробные инструкции с иллюстрациями.) Нарезать белую часть порея длинной соломкой. Выдержать в соли. Промыть и отжать. Обжарить во фритюре. Выложить на бумажное полотенце.

3. Включить на разогрев духовку, 200С. Нарезать светло зеленую часть порея квадратиками и пассеровать в оливковом масле с солью и перцем по вкусу.

4. Нарезать филе лосося. Посолить и поперчить. Разделить на четыре порции и завернуть каждую порцию с 1 ст.л. пассерованного порея в креспелли.

Slicing Salmon for crespelle

Slicing Salmon for crespelle

Salmon and Leeks Crespelle

Salmon and Leeks Crespelle

Salmon and Leeks Crespelle

Salmon and Leeks Crespelle

5. Смазать форму для выпечки оливковым маслом. Уложить в нее креспелли с лососем. Полить бешамелем и посыпать сыром. Поставить в разогретую духовку на верхнюю полку и запекать 20-25 минут или до румяной корочки.

Salmon and Leeks Crespelle with Béchamel and grated cheese

Salmon and Leeks Crespelle with Béchamel and grated cheese

Salmon and Leeks Crespelle with Béchamel and grated cheese

Salmon and Leeks Crespelle with Béchamel and grated cheese

6. Подавать украсив "сеном" из порея и микрозеленью.

Salmon and Leeks Crespelle with Béchamel and grated cheese

Salmon and Leeks Crespelle with Béchamel and grated cheese

Salmon and Leeks Crespelle with Béchamel and grated cheese

Salmon and Leeks Crespelle with Béchamel and grated cheese

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Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
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