Crepe lasagna

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Crepe lasagna

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Ingredients

Adjust Servings:
for crepes
225 g Flour '00' type
3 Egg
500 ml Whole milk
to stuff
400 g Potato
100 ml Whole milk
250 g Béchamel sauce
200 g Bacon
300 g Sweet provolone cheese
100 g Parmesan cheese grated
200 ml Tomato puree
Salt
Butter

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Cuisine:

Ingredients

  • for crepes

  • to stuff

Directions

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Crepe lasagna is a wonderful idea for bringing an alternative lasagna to the table during the holidays or even, why not, on any Sunday during the year.

A bit like potato lasagna, this is a very versatile recipe: in this case I topped them with béchamel sauce, potatoes, bacon and cheese, but nothing prohibits you from varying and choosing a different topping each time.

In short, if you are still looking for inspiration for the first course to bring to the table on Christmas Day, this crepe lasagna might be just right for you.

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Steps

1
Done

First wash the potatoes and cook them in cold water, boiling them for about 30 minutes.
When they are cooked, peel and mash them.

2
Done

While the potatoes are cooking, start making the crepes.
Place flour, eggs, and milk in a bowl and whisk together.
Add a pinch of salt, then mix until the batter is smooth.

3
Done

Heat a nonstick frying pan, melt a small piece of butter in it, and start cooking the crêpes: pour a ladleful onto the pan, swirl it around to let the batter expand, then cook over medium-low heat.
When the edges begin to brown and pull away, gently flip the crepe with a spatula and quickly cook the second side as well.
Continue in this way for all the crepes.

4
Done

As they are ready, stack the crepes on a plate.

5
Done

When the potatoes are ready and you have peeled and mashed them, season them with 50 g of Parmesan cheese and a pinch of salt and add milk to make them creamier

6
Done

Cut the bacon and brown it in a pan, dice the provolone cheese, prepare the béchamel sauce, and make a tomato sauce.

7
Done

At this point, start assembling your lasagna: spread a little béchamel sauce on the bottom of an oven dish, then cover with a layer of crepes seasoned with potatoes, diced provolone cheese, chopped bacon, a little béchamel sauce and tomato sauce, then continue to create more layers in the same way.

8
Done

Arriving at the last layer of crepes, top with only béchamel and Parmesan cheese, then bake for about 20 minutes in a ventilated oven preheated to 200°C (392°F).

9
Done

The crepe lasagna is ready; let it cool before slicing and serving.

Eatsitaly

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