Crespelle in tomato sauce

Name: Crespelle in tomato sauce
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 125 g Flour; 3 Eggs; 1/4 l Milk; 7-10 Tbsp Salt; 500 g Broccoli; 100 g cooked ham; 2 TABLESPOONS Oil; 7-10 Tbsp grated nutmeg; 100 g medieval Gouda cheese; 100 g Fresh cream; 1 package (500 g) chunky tomatoes; 7-10 Tbsp white pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

125 g Flour
3 Eggs
1/4 l Milk
7-10 Tbsp Salt
500 g Broccoli
100 g cooked ham
2 TABLESPOONS Oil
7-10 Tbsp grated nutmeg
100 g medieval Gouda cheese
100 g Fresh cream
1 package (500 g) chunky tomatoes
7-10 Tbsp white pepper

Directions

1
Mix flour, eggs, milk and a little salt to a smooth dough and let it swell for about 30 minutes. In the meantime, clean and wash the broccoli and divide into florets. Blanch in boiling salted water for about 8 minutes and drain. Cut the ham into strips. Heat some oil in a pan. Make four thin pancakes from the dough one after the other until golden brown. Spread broccoli and ham on the pancakes, season with nutmeg and roll them up. Grate cheese and mix with crème fraîche. Season the tomato pieces with salt and pepper and put them in a flat casserole dish (28x16 cm). Add rolled up pancakes. Spread the crème fraîche cheese cream on top and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes
2
Casserole dish: Pillivuyt
3
Scarf: Meyer Mayor