Crespelle di fonduta
These recipes are taken from the book Piemont by Chris Meier, Walter Hädecke Verlag, Weil der Stadt, Germany, 1995.
To be served with Dolcetto di Diano d'Alba
Ingredients:
Cheese Crepes (6 People)
Batter:
2 cups white flour
1 pint milk
4 eggs
salt
Fonduta:
1 lb Fontina cheese
4 fl oz milk
3 * oz butter
4 eggyolks
2 oz Parmesan cheese
For the batter, beat the milk, eggs and salt until foamy . Add flour a little at a time until a smooth batter is obtained. In a small frying pan, with a little butter, make 12 thin lightly browned crepes.
For the Fonduta, cube cheese and add it to the milk; let stand two hours. Put cheese and half the milk in a double boiler with eggyolks and stir gently for 15 minutes over a low flame until mixture thickens to a cream. Use remaining milk to achieve thickness desired if necessary.
Spead the Fonduta thickly on crepes and fold into rectangles, then set into a lightly buttered Pyrex dish. Sprinkle with freshly ground Parmesan cheese and bake in a pre-heated oven at 350°F until the surface begins to turn brown.
