Dough
5 eggs
1/2 cup of water
1/2 cup of milk
5 tablespoons of wheat flour
1 tablespoon of olive oil
1 pinch of salt
Filling
500 g of creamy cheese type Catupiry®
Sauce
1 cup of milk
1 cup of heavy cream
1/4 cup of chicken broth
1 tablespoon of grated Parmesan cheese
Dough
5 eggs
1/2 cup of water
1/2 cup of milk
5 tablespoons of wheat flour
1 tablespoon of olive oil
1 pinch of salt
Filling
500 g of creamy cheese type Catupiry®
Sauce
1 cup of milk
1 cup of heavy cream
1/4 cup of chicken broth
1 tablespoon of grated Parmesan cheese
Dough
Put all ingredients in a blender and beat for seven minutes
Pour half of the dough into a small non-stick skillet, greased
Swirl the skillet to spread the dough over the bottom and lightly brown both sides
Repeat until all the dough is used up
Filling
Knead the creamy cheese with a fork and spread it over half of each crepe
Fold it in half and then again, forming a fan shape
Arrange them on a refrigerator and reserve
Sauce
Combine all ingredients and bring to a boil
Remove from heat and drizzle over the crepes
Bake in the oven until golden brown and serve
