Ingredients for 4 people
8 Crêpes ricotta ed erbette
200 g sauerkraut
50 g “00” flour
50 g butter
1 l milk
salt and nutmeg to taste
Procedure
Heat milk in a saucepan; melt butter separately over low heat, then turn off heat and add flour all at once, stirring with a whisk to avoid lumps.
Cook sauerkraut with minced shallot and a knob of butter for about 20 minutes. Chop and add them to béchamel sauce. Spread béchamel on Crêpes and bake them au gratin in the oven at 180 °C for 20 minutes.
Nino Russo German delegation chef – fic.
