Milk
5 eggs
1/2 cup (ch) of water
1/2 cup (ch) of milk
5 tablespoons of wheat flour
1 tablespoon of butter
A pinch of salt
Filled with
500 g of creamy Catupiry cheese®
Dressing
1 cup (ch) of milk
1/2 cup (ch) of Gorgonzola cheese
1 cup (ch) of cream
1/4 cup (ch) of chicken broth
1 tablespoon of grated Parmesan cheese
Milk
5 eggs
1/2 cup (ch) of water
1/2 cup (ch) of milk
5 tablespoons of wheat flour
1 tablespoon of butter
A pinch of salt
Filled with
500 g of creamy Catupiry cheese®
Dressing
1 cup (ch) of milk
1/2 cup (ch) of Gorgonzola cheese
1 cup (ch) of cream
1/4 cup (ch) of chicken broth
1 tablespoon of grated Parmesan cheese
Milk Mixture
Pour all the ingredients into a blender and beat for 7 minutes
Pour half of the mixture into the bottom of a small anti-adhesive skillet, swirl the skillet to cover the entire surface, and let it cook lightly on both sides. Reserve
Repeat the process until all the mixture is used up
Assembling
Mash the creamy cheese with a fork and spread over half of each crepe
Fold the crepes in half and then fold them again to form a fan shape
Arrange them on a refrigerator and reserve
Dressing
Mix all the ingredients and bring to a boil
Remove from heat and pour over the crepes
Bake in the oven until golden brown and serve immediately.
