Recipe: Crepes pie with pancetta and rosemary

The 12 first courses lunch
April 01, 2011

I had no doubts while planning the 12 first courses lunch and chose two different crepes dishes: the crepes can be easily prepared the day before, once stuffed can be kept warm in the oven and guests usually appreciate them, especially with creamy and tasty dressings.

This is a recipe from the 12 first courses lunch, so the doses are for small samples. Keep that in mind if you are considering only one first course.

Crepes pie with pancetta and rosemary

Crepes pie with pancetta and rosemary

4 crepes
100g diced pancetta (or bacon)
1/2 zucchini
1/4 onion
100ml bechamel
1 tsp rosemary

Fry the bacon in the butter and set aside.
In the same pan, cook the zucchini and the onion cut into thin slices for 10 minutes.
Remove from heat, add the fried bacon, half bechamel and rosemary.
Spread a spoonful of bechamel on a baking pan, then put a crepe on it.
Spread about one third of the bacon and rosemary sauce and cover with a second crepe. Continue with a new layer of sauce, a crepe, with the remaining sauce and the last crepe.
Cover with the remaining bechamel and bake in preheated 180° C (356 F) oven 10-15 minutes.

A tip:
Use your own crepes recipe or look at the Crepes Dough recipe on Il Meglio in Cucina - Best Cuisine. You will find the doses for 8 crepes, 4 for this recipe and 4 for the Crepes with artichokes and parsley.

ChamomilleThree years ago:

Spontaneous chamomille

This goes to The Well-Seasoned Cook who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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Author: Susan (URL)

So simple a recipe, yet lush. Rosemary is wonderful to flavor bechamel.

Thanks, Graziana, for your WHB recipe!

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