Crepes with spinach and 4 cheeses: very creamy and easy! Everyone asks me for the recipe!! скачать в хорошем качестве

Crepes with spinach and 4 cheeses: very creamy and easy! Everyone asks me for the recipe!!

A great classic of Italian cuisine that always wins everyone over: four-cheese and spinach crepes are the perfect comfort food to pamper yourself at the table! In this video recipe I will show you step by step how to prepare these delicious savory crepes, stuffed with fresh spinach and a mix of stringy cheeses (fontina, provola, gorgonzola and taleggio), all wrapped in a velvety béchamel sauce and baked until perfectly golden. A rich, creamy and really simple recipe to make! What you will learn from this video: ✅ How to obtain thin and perfect crepes 🧀 The secret to a stringy and balanced filling 🍃 How to cook spinach without losing their flavor 🔥 The technique for a golden and irresistible gratin 🍽️ Ideal for Sunday lunches, special occasions or family dinners! ⏱️ Video chapters: 0:00 Introduction 0:35 Making crepes 1:45 How to make béchamel sauce 3:00 Cooking spinach and cheeses 4:10 Composition and gratin 5:25 Tips and variations 🥞 For the crepes (4 24 cm crepes) 🥛 150 g of whole milk 🥚 2 medium eggs 🌾 90 g of 00 flour 🧈 20 g of butter 🥣 For the béchamel sauce 🥛 350 g of whole milk 🧈 35 g of butter 🌾 20 g of 00 flour 🧂 Salt to taste 🌰 Nutmeg to taste For the filling 🧀 80 g fontina 🧀 80 g smoked provola 🧀 80 g sweet gorgonzola 🧀 80 g taleggio 🌿 350 g fresh spinach 🧄 1 clove garlic 🫒 Extra virgin olive oil to taste 🧂 Salt to taste 🧑‍🍳 To complete 🥣 Leftover béchamel 🧀 20 g grated Parmigiano Reggiano 🔪 Procedure -Prepare the batter: beat eggs, milk and melted butter. Add the sifted flour and mix until smooth. Let rest for 10 min. -Cook the crepes: pour a ladle into a 24 cm pan, rotate to distribute, cook on both sides. Set aside. -Make the béchamel: melt butter, add flour, toast and pour in the milk. Mix until you get a smooth cream. Season with salt and nutmeg. -Prepare the spinach: sauté in a pan with garlic and oil. Remove the garlic and squeeze. -Cut the cheeses: cut taleggio and gorgonzola into small pieces, grate provola and fontina. -Assemble: spread béchamel on each crepe, add spinach and cheese, close like a wallet. -Bake: place in a pan with béchamel and parmesan, cook at 200°C for 15 minutes under the grill. Leave to settle for 5 minutes and serve hot. 👉 Subscribe to the channel for new recipes every week! ➡️ https://bit.ly/LaCucinadiSonia ✍️ Write me in the comments if you also love this classic combination! 📌 Full recipe on the blog: https://www.soniaperonaci.it/crespell... 💡 Did you know? You can compose the pan in advance and bake it at the last moment: perfect if you have guests!