This recipe comes from Stefania who prepared it some time ago for a Christmas lunch. I really liked because it wraps up the scents of winter and the flavors of Friuli. In fact, the cheese that provides the right creaminess to this preparation is a cheese called “stracchino”. This product, which seems to have originated in Lombardy, has a strong tradition in Friuli, in fact the cooperative that makes it named it “Stracchino Friulino“.
Stracchino was once the cheese of the elderly and those who had a grandfather in the family knew this cheese well as something that was soft and slightly acidic and could not be without at home. This cheese is very nourishing and easily digestible and is made from raw milk that still contains all the aroma and flavor from the milk.
The other ingredient is the cabbage. Cabbages are winter vegetables that par excellence. They resist the wind thanks to a powerful root system and ice makes them even more beautiful as well as keeping them fresh. If you are near a garden with cabbage, you should go on a cold day to photograph cabbage you will see ice crystals make them almost magical.
WINTER SCENTED CREPES
Preparation time: 60 minutes | Cooking time for the crepes: 30 minutes | Oven time: 30 minutes
¾ cup white flour
½ cup chickpea flour
2 teaspoons of butter
1 cup of milk
FILLING AND SAUCE:
1.2 pounds of cabbage cleaned, washed and freed from the central core
1 pound of stracchino
4 tablespoons Parmigiano Reggiano
4 teaspoons of cooled melted butter
a little butter for the pan
montasio sauce (see recipe inside Pumpkin Lasagna)
salt and pepper
- In a bowl, dissolve the two flours with the milk, then mix the batter with the eggs and add a pinch of salt and melted butter.
- Melt in a frying pan (12 cm in diameter), a small piece of butter. When it’s good and hot, pour a ladle of batter and cook for a few minutes until it thickens and the underside is lightly colored. Do this for all the crepes. You should get 12 crepes that will be kept aside.
- Cut down the cabbage into strips and simmer in a mixture of butter, sage and onion, salt and pepper. To soften the cabbage, add a ladle of water. After about 30 minutes the mixture should have reached the right softness and having been dried from the liquid. Allow the vegetables to cool.
- Fill each crepe with a tablespoon of cabbage then add a slice of cheese and a sprinkling of Parmesan cheese. Close the crepes to obtain a packet and tie it with a thin strip of leek. Repeat for all the crepes.
- Butter a baking dish and arrange the crepes. Go in the oven at 350F for 30 minutes, covering the pan with a sheet of aluminum foil.
- Place each crepe on a plate accompanied by a spoonful of Montasio sauce.