Do you want to experience a typical italian dish? Nonna Rosabianca used to make Crespelle with Pesto frequently for our Sunday family lunch. Undoubtedly a family recipe!
If you like you can try to make the dough and béchamel sauce following our easy steps. If not, you can buy a premade pastry crepes, pesto and sauce, then all you need to do is assemble!
Time: 50 minutes
Serves: 2 people
Follow our Recipe!
Ingredients for the dough
2 CUPS of flour
1 CUP of milk
2 TBSP Rosabianca EVO
Salt & pepper
Ingredients for the béchamel sauce?
1 CUP of milk
5 TBSP flour
1 TBLS salt
pinch of nutmeg
4 TBSP Parmigiano grated cheese
4 TBSP of store bought Pesto
Let’s start to prepare the dough!
In a bowl – by hand, with a wooden spoon, or a dough hook – mix flour, milk, eggs, salt & pepper and last but not least Rosabianca EVO. When the dough is mixed well, let the dough sit in the fridge for 20 minutes.
Now, it’s time for the béchamel:
1 – Firstly, start by boiling the milk with salt and nutmeg.
2 – Secondly, in a small pan brown the Rosabianca EVO with flour until it is blended. Then, pour in it the hot milk and stir well but make sure there are no lumps. Add with salt & pepper to taste.
Now that your béchamel and dough are ready, let’s stuff our Crespelle!
1 – Firstly pre-heat oven to 400°
2 – Secondly drizzle some Rosabianca EVO in a pan and pour a ladle of the dough.
3 – Cook 2 minutes on both sides. Once the crespelle is ready, add pesto to the béchamel and mix well.
4 – Spread some of the pesto/béchamel mixture on each crespelle ( but make sure to save some of the mixture for the topping.) and roll them up. Place them in a baking dish and pour the remaining pesto/béchamel sauce on top. Bake in the oven for 10/12 minutes.
Finally Crespelle is ready, you only have to enjoy it!