Buckwheat crepes with Bitto

🧀 Buckwheat Crepes with Bitto Cheese and Sage | Rustic Valtellinese Recipe

The buckwheat crepes with Bitto cheese and sage butter are a first course with an authentic and enveloping flavor, perfect for winter lunches or special occasions. The Bitto cream makes the filling irresistible, while the aroma of sage in the melted butter completes a dish that celebrates the tradition of Valtellinese cuisine 🥞🧈🌿.

📝 Ingredients for 4 people:

👉 For the crepes:

• 75 g of buckwheat flour
• 75 g of white flour
• 2 whole eggs + 1 yolk
• 3 tablespoons of beer
• 150 g of milk

👉 For the cheese cream:

• 200 g of Bitto cheese, diced
• 50 g of cream

👉 For the gratin and finishing:

• 100 g of butter
• Sage to taste
• Grated Parmigiano to taste
• Butter to taste (for greasing the baking dish)

👩‍🍳 Preparation:

👉 1. Preparing the batter:

1. In a bowl, mix the two flours with the eggs, beer, and milk.
2. Stir until you obtain a smooth and homogeneous mixture.
3. Let rest for about 30 minutes at room temperature.

👉 2. Bitto cream:

1. In a saucepan, combine the diced Bitto cheese with the cream.
2. Heat over low heat and stir until you have a smooth and velvety cream.

👉 3. Crepes:

1. After resting, cook the batter in a non-stick pan, forming thin crepes.
2. Once ready, fill each crepe with the Bitto cream, then roll them up.

👉 4. Baking:

1. Grease a baking dish and arrange the filled crepes.
2. Sprinkle with grated Parmigiano.
3. Bake at moderate temperature (about 180°C) for 10 minutes.

👉 5. Finishing:

1. In a saucepan, sauté the butter with a few sage leaves until golden.
2. Pour the flavored melted butter over the freshly baked crepes and serve immediately.

📷 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.