Crêpes filled with speck and asparagus with white truffle flavored sauce

70 minutes
Medium
4 people

A tasty first course, ideal for lunches and dinners with friends.

Ingredients

  • 400 g asparagus
  • 12 slices of speck
  • 200 g stracchino cheese
  • 2 medium-sized eggs
  • 130 g 00 flour
  • 250 ml milk
  • 60 g butter
  • Salt to taste
  • Dressing with white truffle aroma

Preparation

  1. Melt 40 g butter in a small pan on medium heat and let it cool. In the meantime, open and whisk the eggs, add milk a little at a time and salt. Add the flour and mix well, adding melted butter last. Let stand in the fridge for 30 minutes before using.
  2. Grease a non-stick pan with butter and heat. Pour a ladleful of mixture and spread smoothly. Turn the crêpe gently and cook.
  3. Wash and dry asparagus and remove the toughest sections. Cut them into rounds, leaving the tips intact and sauté with 20 g butter. Finally, sprinkle with salt.
  4. Fill the crêpes with 3 slices of speck and thin slices of Brie, fold them and serve.
  5. Make this dish unique by adding the raw Dressing with white truffle aroma.
Dressing with white truffle aroma

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