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Crepes with Gorgonzola Stuffing


Crepes with Gorgonzola Stuffing
Chefs Gaier and Frasier say this recipe was inspired by “a late 18th-century dish you would’ve seen in the Piedmont region of Italy, where the French border (and the French penchant for rich cheeses) influenced the cuisine. This was no humble peasant dish—rather, a court dish—which is why we recommend serving it ... for a special occasion. The béchamel can be made a day in advance and kept in the fridge, so when guests arrive you can simply pop it in the oven.” Because they’re so rich, the crepes can even serve as a main course. If you don’t want to assemble the crepes in a baking dish, you can prepare them individually.
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CREPES
  1. 2 tablespoons unsalted butter, plus more for cooking
  2. 2 cups all-purpose flour
  3. 4 extra-large eggs
  4. 2 cups milk, chilled
  5. 1 teaspoon salt
  6. 1 teaspoon sugar
BÉCHAMEL SAUCE
  1. 8 tablespoons unsalted butter
  2. 8 tablespoons all-purpose flour
  3. 4 cups milk, chilled
  4. 4 cups heavy cream
  5. Salt, to taste
  6. Freshly ground black pepper, to taste
  7. Dash of nutmeg
  8. 4 ounces Gorgonzola (such as Sartori's Dolcina Gorgonzola), cut into small pieces
  9. ¾ cup Parmesan
CREPES
  1. Melt the butter, and allow to cool. In a large bowl, sift flour and make a well in the middle of the bowl. Pour melted butter into well, and stir with a wooden spoon. Add eggs, stirring to combine. Gradually add milk until all flour is incorporated. Add salt and sugar. Cover and set in a cool place for at least one hour.
  2. Butter a large nonstick skillet, and place over medium-low heat. Pour about ¼ cup of batter into skillet, gently swirling to smooth mixture into a thin circle. Cook until crepe turns lightly translucent and the edges just begin to curl (about 45 seconds). Gently flip with a wide spatula, and cook for another 45 to 55 seconds. Place finished crepes on wax paper to prevent them from sticking to one another.
BÉCHAMEL SAUCE
  1. In a large saucepan, melt butter. When butter froths, add flour. Mix with a wooden spoon, cooking for an additional 2 minutes. Remove from heat, and let stand 10 minutes.
  2. In another pan, combine milk and cream, and bring nearly to a boil. Return flour mixture to low heat, and add milk mixture to the pan. Add salt, pepper, and nutmeg, and stir continuously for 10 minutes. Pour half the sauce into another pan. Set aside.
  3. To the original pan, add Gorgonzola and half the Parmesan. Stir to incorporate. Transfer cheese mixture to a glass bowl, and chill.
TO ASSEMBLE
  1. Heat oven to 375°F, and butter a 13½-by-8¾-inch baking dish.
  2. On a flat surface, place a single crepe. Top with a line of 4 tablespoons of chilled cheese mixture, roll, and transfer to the baking dish. Repeat until all crepes and filling are used. Pour béchamel sauce over crepes, and sprinkle with remaining Parmesan. Bake until heated through, about 10 minutes. Serve hot.
Adapted from M.C. SPIEDO
Adapted from M.C. SPIEDO
culture: the word on cheese https://culturecheesemag.com/

Katherine Hysmith

Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).

Photographer Ekaterina Smirnova

Ekaterina Smirnova (Kate) was born in Russia in a city called Yaroslavl. She came to the US when she was 17 years old to go to college. After graduating with a BA in Communications, she studied photography at NESOP. After assisting and shooting in corporate in-house studios, Kate chose to follow her passion and has been shooting food for the last five years.