Cannelloni Crepes with Parmigiano Reggiano D.O.P. Fondue
For crĆØpe
1 Ā¼ cups milk
3 eggs
4 Ā½ oz all-purpose flour
Ā¾ oz butter
salt
Extra Virgin Olive Oil
For filling
1 oz butter
1 Ā¾ oz all-purpose flour
2 cups milk
ā
lb grated Parmigiano Reggiano cheese
nutmeg
salt
Ā¾ oz grated Parmigiano Reggiano cheese
Ā½ oz butter
For the crepes, whisk the eggs together with the milk, flour and a pinch of salt in a bowl, add the melted butter last, stir and let stand covered in a cool place for an hour.
For the Parmigiano Reggiano fondue, melt the butter in a saucepan, add the flour and cook for one minute. Add the milk and continue cooking for about ten minutes. Add the grated Parmigiano Reggiano, season with salt and flavor with nutmeg. Let cool.
Place a non-stick frying pan over medium heat, lightly grease, pour in a ladle of crepe mixture and as soon as it congeals, flip it over to cook the other side. Repeat until all of the batter has been used (it will take about twenty minutes in all).
Stuff the crepes with the filling and close them in the shape of cannelloni.
Arrange them in a well-buttered baking dish, sprinkling with grated Parmigiano Reggiano and butter in flakes.
Bake at a temperature of 350Ā°F (180Ā°C) for about twenty minutes.
If desired, accompany with Traditional Balsamic Vinegar of Modena.
