Buckwheat Crepes with Spinach and Leek Filling  & Aged Provolone Valpadana PDO Cheese Sauce

Buckwheat Crepes with Spinach and Leek Filling  & Aged Provolone Valpadana PDO Cheese Sauce

Recipe Details

. Difficulty: Medium . Cheese: Provolone Valpadana PDO . Servings per: 2 people . Preparation: 60 min


Without dry fruits Without dry fruits
Without crustaceans Without crustaceans


For the Crepes
1/2 cup (75 gr) buckwheat
1/2 cup (70 gr) all purpose flour
3 eggs, medium
4 tbsp butter
1 cup whole milk
1/2 cup water
Vegetable Filling
1 1/2 lbs (700 gr) spinach
2 leeks (dark green leaves removed)
4 tbsp extra virgin olive oil
pinch of nutmeg
salt and freshly ground black pepper
Aged Provolone Valpadana PDO Cheese Sauce:
1 1/4 cup (100g) Aged Provolone Valpadana PDO Cheese
2 cups (470 ml) whole milk
2 tbsp butter
2 tbsp flour
salt & freshly ground white pepper

Makes: 8-10 stuffed crepes. Cook time: 40 minutes + 2 hr rest for batter


Make the crepes
Melt the butter in the nonstick pan that you will use to make the crepes. In a bowl mix together melted butter and all other crepe ingredients until smooth. Let rest for at least 2 hours.
Heat the nonstick pan on medium. Pour a bit of batter into the hot pan, swirling it around so it cover the pan with a thin layer. Cook each side of the crepe for about 1-2 minutes, until slightly golden. Add butter to the pan between the crepes as necessary.

Make the filling
Heat the olive oil and thinly sliced leeks in a large pan (that comes with a cover) for a few minutes over medium heat, until the vegetables begin to sweat. Add the spinach, nutmeg, salt and pepper. Cook covered for a few minutes so spinach begins to loose some of its water. Remove cover and cook for a few more minutes to desired doneness.

For the Provolone Valpadana PDO cheese sauce
Melt the butter in a small pot on medium low. Add flour and cook for about a minute, mixing with a whisk until it completely absorbs the butter and is light brown. Continue mixing with whisk as you gently pour in the milk into the pot ensuring that no lumps are formed. Cook for about 15 minutes, while mixing continuously until the mixture starts to thicken. Add salt, white pepper and grated Provolone Valpadana PDO cheese. Mix until the cheese is fully incorporated and melted.
Put together various steps to serve. Pour a bit of the cheese sauce onto the center of a plate. Stuff 1-2 crepes with filling and place onto of cheese sauce center. Serve and enjoy.

Recipe posted by flirtyfoodie 
Share on: facebook share twitter share pinterest share