Campalto’s Restaurant

Menu

Dish of the day

Crepeswith asparagus

Ingredients

For the crepes

Flour – 250 g

3 eggs

Milk – ½ litre

A pinch of salt

For the stuffing

Cooked ham

Ricotta cheese

Green Asparagius

Salt

Beat the eggs , the flour

and the milk with a

whisk, until you have a

smooth and fluid dough

Put some butter into a pan

and cook the crepes.

They must be very thin

Meanwhile , boil

the asparagus, cut them

up and mix with the

Ricotta cheese.

Stuff the crepes with this

mixture and add a

cooked ham slice.

Fold and arrange them

into a heat-resistant dish,

like the photo.

Prepare a Besciamella sauce

with milk, Butter and flour.

Cook it on a slow fire ,

always mixing.

Pour the besciamella

sauce on the crepes and

bake .

Enjoy your meal!