A tasty savory pistachio cream filling. Garnished with pistachio and Parmesan.

Info:

• Difficulty: Easy
• Yield: 4 crêpes

Ingredients:

• 3 eggs
• 500 ml of milk
• 250 g of all-purpose flour
• salt
• 50 g of speck (or mushrooms for vegetarians)
• 200 ml of béchamel sauce (plant-based is also fine)
• Pistachio pesto (find it here)
  The quantity varies based on the pistachio percentage:
  • 90 g if 80-85%
  • 100 g if 70-75%
  • 130 g if 60-65%
  • 140 g if 50-55%
    
• Pistachio flour to taste
• Grated Parmesan to taste

Preparation:

1. First, let's prepare the crêpe batter.
   1. Combine the eggs with the milk and whisk together.
   2. Sift in the flour, mixing gradually with a whisk until you have a smooth, lump-free batter.
   3. Add a pinch of salt to the batter.
   4. Let the batter rest in the fridge for at least 1 hour.
      
      
2. Next, prepare the filling.
   1. If your pistachio pesto is very oily, discard the oil floating on the surface.
   2. Cut the speck (or mushrooms) into strips and sauté in a pan with a drizzle of oil.
   3. When lightly browned, add the béchamel sauce to the pan and stir (over low heat).
   4. Add the pistachio pesto and continue to combine everything (still over low heat).
      
      
3. Prepare the crêpes, using a little oil (or butter) to prevent them from sticking to the pan. Fill each crêpe with one-quarter of the filling, fold them, and garnish with plenty of pistachio flour and a little grated Parmesan.

Video Recipe