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*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
CREPES GRATIN
Serves 6Serves 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 the
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 oven proof
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 “OVEN BAKES” from the “RECIPES” menu then
the “CREPES AU 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.
39
OVEN BAKES
For the crêpes:
100 g of fl our
250 ml of milk
3 whole eggs
1 tablespoon of olive oil
salt, nutmeg
Filling:
400g of ricotta cheese
200g of spinach
40g of parmesan cheese
salt, pepper
1 egg
nutmeg
Bechamel
sauce:
50 g of butter
60 g of fl our
1l of milk
salt, nutmeg
60g of parmesan cheese
41


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