Buckwheat crespelle with ricotta and asparagus
Buckwheat crespelle stuffed with ricotta and asparagus cream is a seasonal delight and a breeze to prepare, perfect for home cooks and food enthusiasts.
Servings 4 servings
Equipment
- nonstick frying pan, 22 cm in diameter
Ingredients
Crespelle
- 100 g of buckwheat flour
- 100 g of 00 or spelt flour
- 3 g of salt
- 1 regular egg
- 500 ml of milk
Filling
- 300 g of asparagus
- 400 g of cow ricotta cheese, drain
- 50 g of grated Parmigiano + enough to dust the crespelle at the end
- 3 g of salt
- 20 g of olive oil
- 10 basil leaves or the scent of grated lemon zest, optional
Instructions
Crespelle batter
- Combine the two flours and salt in a bowl, mix, introduce the shelled egg, and pour half the milk. Mix with a hand whisk as you pour in the rest of the milk so no lumps form. If it does, make the batter smooth using an immersion blender.
- Let the mixture rest in the refrigerator for 30 minutes.
Filling
- Meanwhile, wash the asparagus, remove the last 2cm of the spears, and cook in unsalted boiling water for 5 minutes.
- Drain, rinse under cold water, and separate the heads from the spears with a knife, setting the former aside.
- Arrange the cheeses in a bowl, mash, and blend with a fork. Add the asparagus spears, olive oil, salt, grated lemon zest, basil leaves, or other flavoring to taste.
- Reduce to a cream with an immersion blender and store in the refrigerator.
Crespelle and assembly
- Melt a butter flake in the pan, distributing it over the bottom. Remember to repeat for each crespella.
- Pour ½ ladleful of batter into the hot pan, distributing the mixture. This is enough for 6 crespelle. Cook on a small stove on medium-low flame for about 3-4 minutes. Shake the pan; when the crespella pulls itself off the bottom, it is almost ready. When the side resting on the pan gets color, with the help of a spatula, arrange the crepe on a clean plate (I only cook them on one side). Note: Always stir the batter since the flour tends to settle to the bottom of the bowl.
- Arrange the crespelle on a plate and let cool.
- Preheat oven to 190C degrees (374F).
- Put two tablespoons of filling in the center of each crespella and spread it on the surface. Add a few asparagus heads to each one, leaving a few aside to decorate at the end.
- Fold the crespelle back on itself and then fold it in half again. Arrange stuffed crespelle in an oven dish previously greased with olive oil or butter. If the crespelle overlaps a little, nothing happens.
- Add a few flakes of butter on each crespelle, distribute the leftover asparagus heads, and sprinkle with grated Parmigiano.
- Heat in the preheated oven for a few minutes.
Food tips
- You can prepare the dish a day in advance and store it in the refrigerator by covering the pan with foil.
- You can prepare the batter the day before and store it in a closed container in the refrigerator. Shake or stir the mixture before using it.
- I usually calculate one stuffed crespelle per person. The extra two are extra; eventually, use them up the next day.