Easter is approaching and you lack ideas for a succulent menu? Take inspiration from some strong dishes and prepare gourmet recipes to make at home just as if you were in your restaurant. As a first course , suggest filled savory crêpes , perhaps rolled up like cigars or cut into wedges. Of course, you could easily prepare them with the Rondò 30 machine: 30 seconds are enough to obtain two crepes ready to be filled. But a good pan and your kitchen can be enough for a mini service!
Between vegetables and cheeses, it is better to give preference to fresh or seasonal foods, skilfully embellished with some fragrant herbs. With an Easter menu based on filled savory crêpes, your loved ones will be able to savor real gourmet recipes to make at home in a moment of celebration.
If you haven't brought your trusted Rondò 30 or La Crêperie BGS home, a non-stick pan with a diameter between 18 and 22 cm can do their job. The crêpes cook quickly, one minute per side is enough!
1. Crêpes with asparagus
Savory crêpes filled with asparagus are a delicious idea to offer as a first course. Their detox charm appeals to those who take care of themselves but without giving up intense flavors: perfect for keeping fit in this period!
Ingredients
- Food preparation for neutral crêpes or a dough made by you with eggs, milk and flour
00 - 800 g of asparagus
- 50 g of Parmigiano Reggiano
- 200 ml of béchamel
- 2 spring onions
- butter
- Salt and Pepper To Taste
Preparation
- Boil the asparagus for 15 minutes. Then remove the hard part of the stem and cut them into chunks.
- Sauté the spring onions in the butter in a non-stick pan.
- Add the asparagus and sauté for a couple of minutes. Then put it to cool.
- Prepare the crêpes with Rondò 30 or in a pan.
- Cover each crepe with the béchamel, add the grated Parmigiano Reggiano and a portion of asparagus.
- Roll up the crêpes and place them in a baking dish. Add more bechamel and the rest of the asparagus.
- Bake at 200 °C for 15 minutes, with Combi Wave 2 minutes of cooking is enough.
- Serve piping hot.
These tender spring vegetables have such a short seasonality that it would be a shame not to take advantage of them.
2. Rolls with herbs and nuts
Everyone is crazy about the wrap, the roll of dough that envelops a heart of goodness. It may be the trend of sushi or the many forms of street food, but the roll is gaining more and more admirers. Don't worry: with a crepe and a few other ingredients you can prepare a succulent roll, a star among the gourmet recipes to make at home.
Ingredients
- Food preparation for neutral crêpes or a dough made by you with eggs, milk and flour
00 - 100 g of fresh goat cheese
- 30 g of walnuts
- Chives
- Marjoram
- Parsley
- Shallot
- 1 tablespoon of balsamic vinegar
- Salt, oil and pepper to taste
Preparation
- Clean the shallot, cut it into slices and cook it for 5 minutes with oil, balsamic vinegar and salt.
- Prepare the crêpes with Rondò 30 , add the finely chopped chives, parsley and marjoram to the mixture. Alternatively, use a non-stick pan of the right diameter.
- Spread the soft cheese on the crepes, adding the chopped walnuts and pepper.
- Roll the crêpes like cigars and serve, flavoring with the prepared vinaigrette.
Goat cheese goes very well with a spring menu : fresh and straightforward flavors to reconcile with nature after the winter. A valid vegetarian alternative to the classic Easter lamb.
3. Spinach club sandwich
Filled savory crêpes are so versatile that you can stack them up to form a pie. Cut it into wedges to obtain tasty club sandwich-style slices, excellent as a first course.
Ingredients
- Food preparation for neutral crêpes or a dough made by you with eggs, milk and flour
00 - 1 red onion
- 150 g of cream cheese
- 50 g of baby spinach
- 1 sprig of mint
- Salt and Pepper To Taste
Preparation
- Peel the onion, cut it and let it rest for 10 minutes in a bowl of water.
- Chop the mint and add it to the cheese.
- Prepare the crêpes with Rondò 30 or in a pan.
- Spread the mixture on the crêpes, add the spinach.
- Stack the crepes on top of each other, forming a patty.
- Cut everything into 8 triangles to serve as a course.
A curiosity about spinach: it is a variant of spinach, harvested when the leaves are tender and delicate.
Easter bonus: surprise recipe with La Crêperie BGS
La Crêperie BGS is the historic Techfood plate for preparing crepes up to one metre: an inviting feature that usually amazes customers, but which will have the same effect if you have a large family. With a meter of crêpes you can prepare multiple portions of cannelloni to be filled with tasty ingredients, such as radicchio from Treviso and bacon.
Ingredients
- Food preparation for neutral crêpes or a dough made by you with eggs, milk and flour
00 - 900 g of Treviso radicchio
- 200 ml of béchamel
- 200 g of smoked provola
- 150 g of smoked bacon
- 80 g of shelled hazelnuts
- 50 g of butter
- 2 shallots
- Oil, salt and pepper to taste
Preparation
- Melt 30 g of butter in a pan.
- Wash, chop and add the radicchio to the hot butter. After 10 minutes, add the grated provola.
- Chop the bacon and hazelnuts, and toast them for 40 seconds with Combi Wave .
- Prepare the crêpes with La Crêperie BGS and roll them up to give the classic cannelloni shape.
- In a pan, stuff the cannelloni with the stewed radicchio.
- Add the béchamel, the toasted mince and cook for 20 minutes.
- Serve hot to the table.
Stuffed savory crêpes are an ace in the hole
No one can resist the call of filled savory crêpes, a dish of French invention that has fully become part of Italian habits. They are easy to cook, fast and versatile, enough to conquer the tastes of adults and children.
Preparing them in a restaurant is very simple : the Rondò 30 plate is an immediate solution . Smokeless and self-cleaning, it does not require much space or a chimney. It is also perfect for wraps, tortillas and omelettes. With this solution it is possible to exceed the top-ups by 500% and earn €2,500 more per month.
But as we have seen, the equipment of our kitchen is enough for us to prepare gourmet recipes to make at home; and if you don't add salt or sugar to your dough, you can use it to prepare both savory and sweet crêpes!