The weather is getting warmer in Sydney, though I always find it hard to think of September/October as “spring”. To me it’s still autumn, back to school season and the time during which to enjoy mushrooms, cabbage and pumpkin! I am hopeless, I know! So… before it gets even warmer down here, let me share this marvelous recipe with all of you: Crespelle filled with cabbage and Taleggio, covered in butter sauce and baked. Sinful. I am a huge fan of crespelle (the “Italian crêpes”) as they are really fast to make, yet they can be as comforting as lasagne especially if filled with vegetables and cheese, lots of oozy cheese! You can cover them in béchamel sauce or butter and then bake them… sounds yum, right? I have already shared with you a béchamel version of Crespelle, so today I thought of showing you how to make them with butter sauce. Hope you like them as much as I do! Enjoy!
Cabbage and Taleggio Crespelle
A delicious Sunday meal idea for the colder season: Cabbage and Taleggio Crespelle!
- 30 gms – 2 tbsp butter melted
- 165 gms – 1 1/3 cups flour
- 350 ml – 1 ½ cups milk
- 2 eggs
- 1 pinch salt
- ¼ medium cabbage shredded
- 1 eschalot chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper
- 150 gms – 5 oz. Taleggio chopped
- 60 gms – 4 tbsp butter
- 1 garlic clove
- 6 sage leaves
- Chives or cooking string optional
Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.
Let it rest in the fridge for 30 minutes.
Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You want to make the coating thin. About 2 mm – 0.08 inches thick will work nicely. When the surface of the crespella dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over (this recipe should make about 6 crespelle).
As soon as the crespelle are cool, you can fill them.
Put the butter, sage leaves and garlic clove in a sauce pan and heat on a medium flame until the butter melts. Make sure not to burn it.
Remove the garlic clove and keep it aside.
Put the cabbage and chopped Taleggio in the middle of each crespella.
Now you have 2 options: you can either fold the crespella in half and then half again or make it into a little parcel. You can close the parcel with either chives (if long enough) or cooking string.
Put the crespelle in a single layer on a greased oven proof dish and pour the butter sauce over them.
Bake in a preheated fan forced oven at 180°C – 355°F for about 15 minutes or until you get a nice golden crust on the top. Serve warm.