507022
9
Zoom out
Zoom in
Previous page
1/132
Next page
CREPES GRATIN
Serves 6
Prepare the crêpe batter by mixing together all
the ingredients, whisking together thoroughly.
Leave to rest in the refrigerator for at least 15
minutes.
Make the crêpes using a small, non-stick crêpe
pan.
Blanche the spinach. Cool it immediately
afterwards in cold water and then squeeze out
the excess water.
Chop fi nely and add to the ricotta along with
the salt, pepper, nutmeg, eggs and parmesan
cheese.
Fill the crêpes and fold them over in the middle
to close.
To make the bechamel sauce:
Melt the butter, pour in the fl our, mixing
thoroughly all the time to prevent any lumps
forming. Add milk a little at a time and
continue cooking, stirring constantly until the
sauce reaches the desired consistency.
Once cooked, season with a little salt and a
pinch of grated nutmeg.
Spread some sauce over the bottom of a
dish and arrange the crêpes on top. Cover
generously with the bechamel sauce and
sprinkle with grated parmesan. Bake in the
oven until golden brown
Select “CASSEROLE” from the “RECIPES”
menu then the “CREPES GRATIN” recipe and
confi rm.
Notes:
__________________________________________
Preparation: 50 min
Cooking time*: 35-45 min
Recommended equipment:
rectangular non-stick dish
Tips and variations:
As an alternative, you can use
button mushrooms, sliced and
sautéd.
7
CASSEROLE
For the crêpes:
100 g of fl our
250 ml of milk
3 whole eggs
1 tablespoon of olive oil
salt, nutmeg
Filling:
400 g of ricotta cheese
200 g of spinach
40 g of parmesan
cheese
salt, pepper
1 egg
nutmeg
Bechamel
sauce:
50 g of butter
60 g of fl our
1l of milk
salt, nutmeg
60 g of parmesan
cheese
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)
9


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Bauknecht BLVES 8100 PT at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Bauknecht BLVES 8100 PT in the language / languages: English, German, Dutch, French as an attachment in your email.

The manual is 2,27 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Bauknecht BLVES 8100 PT

Bauknecht BLVES 8100 PT User Manual - English - 24 pages

Bauknecht BLVES 8100 PT User Manual - German - 20 pages

Bauknecht BLVES 8100 PT User Manual - Dutch - 20 pages

Bauknecht BLVES 8100 PT User Manual - French - 22 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info