|
Crępes:
Blend all ingredients and let stand for 1 hour. Brush melted butter in small skillet. Pour 1 or 2 tablespoons mixture to cover bottom of pan. Cook for 2 minutes and turn crępe. Remove. Repeat this process with the rest of the mixture.
Filling:
Make a bechamel sauce. Melt butter in a medium saucepan. Add flour stirring constantly. Remove from fire and add milk. Return to heat and cook until thickened. Season with salt, pepper, clove, nutmeg and ginger.
Combine ricotta and mozzarella cheese with a fork. Add to bechamel together with ham. Once cheese is melted, remove from fire.
Fill crępes. Roll like canneloni and transfer, seam side down, to a greased baking mold. Place cheese crępes in two layers.
Sauce:
Combine egg yolks with cream and strain. Add parmesan cheese.
Pour mixture over crepes making sure liquid gets to the bottom. Cover with parmesan cheese and take to oven 350° F (175° C) until hot and golden.
Crepes can also be served without the oven procedure and decorating each serving with the sauce.
|
