Crepe cake with pesto




4 serves



130 g of flour
60 g of butter
500 ml of whole milk
2 eggs
400 g of green beans
50 g of parmesan
50 g of basil pesto
Some basil leaves
q.s. salt
q.s. pepper
q.s. nutmeg
6 tablespoons extra virgin olive oil
600 g of potatoes
6 boiled quail eggs


For the dough of the crepes, mix the eggs with 100 g of flour, dilute the mixture with 150 ml of milk, add salt and pepper and let the batter rest for at least 30 minutes before using it.

Cook the crepes in a pan, which you will have previously brushed with butter to make sure that the batter does not stick, forming many discs with a diameter slightly less than the mold chosen for the pancakes.

Cut the potatoes into slices, preferably with a mandolin of equal thickness, you can to slice them directly into the pot with boiling water to prevent them from sticking. Drain and let them cool. Clean the beans and boil them in boiling salted water for 10 minutes; drained and cut into pieces.

Prepare the béchamel which will be used for the filling of the pancakes by heating 30 grams of butter with the salt, nutmeg and the flour and milk left over from the preparation of the crepes.

Line a hinged mold with baking paper brushed with the remaining butter; arrange the crepes in layers alternating with the pesto, potatoes, béchamel and the previously prepared green beans.

Cook the pancakes with pesto in the oven, covered with aluminum foil, at 180 ° for about 25 minutes; finish cooking by removing the aluminum foil and letting them brown for another 5 minutes.


Remove from the oven, leave to cool and decorate with the eggs cut in half and the basil leaves.



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