🥞 Valtellinese Manfrigole: buckwheat crepes filled with bread and cheese
A dish from the tradition of Alta Valtellina, hearty and genuine, to avoid wasting leftover bread 🍞🧈🧀
Introduction
The manfrigole are one of the most characteristic preparations of Alta Valtellina, a dish born from poor cuisine and the need to reuse stale bread, but today has become a true typical specialty.
They are crepes made with buckwheat flour and white flour, filled with a creamy mixture based on Casera DOP, bread soaked in milk, and cream, then baked until a golden and irresistible crust is achieved. 😋
A rich, nutritious, and tasty dish, perfect for cold months or a rustic and convivial dinner.
📝 Ingredients (for 4 people)
For the crepes (4 pieces):
- 150 g of 00 flour
- 100 g of buckwheat flour
- 1 dl of milk
- 3 whole eggs
- Salt and black pepper to taste
For the filling:
- 100 g of stale bread (better if white, for more flakiness)
- 200 g of Casera DOP cheese
- 1 dl of cooking cream
- 1 l of milk
- Nutmeg to taste
- Salt to taste
For the seasoning:
- 60 g of butter
- 60 g of semi-fat Casera diced
- Grated Parmesan to taste
👩🍳 Step-by-step preparation
1. Preparing the crepes:
- In a bowl, mix the two flours in the milk, add the eggs, a pinch of salt and pepper.
- Work the mixture until you get a fluid and smooth batter.
- In a non-stick pan, cook the crepes of about 20 cm in diameter. Set aside.
2. Preparing the filling:
- Coarsely chop the stale bread and the Casera cheese.
- Soak the bread in warm milk, add salt and nutmeg.
- Blend everything in a mixer, then incorporate the cooking cream to obtain a creamy and compact mixture.
3. Assembling:
- Fill the crepes with the mixture and fold them fan-style.
- Arrange them in a buttered baking dish.
- Sprinkle each manfrigola with diced Casera.
- Bake at 200°C for about 10 minutes, until the cheese is well melted and golden.
4. Serving:
- Out of the oven, drizzle with hot melted butter.
- Finish with a sprinkle of grated Parmesan and serve hot!
💡 Tip
You can enhance the recipe by adding Bresaola della Valtellina IGP in thin slices inside the crepe, or a handful of sautéed herbs for a green and fragrant variant.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
