Fourth of July

Lasagne timbale crepes with ricotta, asparagus and edam cheese

April  7, 2012
0 Ratings
  • Serves 4
What You'll Need
  • 4 eggs
  • 240gr flour
  • 600gr milk
  • salt
  • 400gr asparagus
  • 1 onion
  • olive oil
  • 500gr ricotta cheese
  • 50gr bread crumb
  • 1 tablespoon butter
  • 200gr edam cheese
  • parsely
  • 2 eggs
  • pepper
  1. To prepare crepes: Mix eggs , salt and flour. Add gradually milk. Leave to rest the pug for 30 min. Warm a pan, grease it and add a few of pug to make crepes. Leave to cook.
  2. To make filled: Mince onion. Chip and boil for a few minutes asparagus. Saute the onion with olive oli and add asparagus. Add salt. Mix ricotta cheese with eggs, parsley, salt adn pepper. Add asparagus
  3. To make lasagne: Butter a mould and bond bread crumb. Compose lasagne alternating crepes, ricotta with asparagus and edam cheese. Bake for 6 min a 180°C. Serve with asapragus. Keen appetite!!!! :-)

See what other Food52ers are saying.

0 Reviews