Mediterranean Trio Crepes with Béchamel

INGREDIENTS

  • Crepes:
  • 1 pkg (150 g) of Mastro® and San Daniele® Charcuterie Trio Mediterranean Flavours
  • 1 cup (250 mL) 2% milk, at room temperature
  • 3/4 cup (175 mL) all-purpose flour
  • 2 eggs, at room temperature
  • 2 tbsp (30 mL) butter, melted
  • 1/4 tsp (1 mL) each salt and granulated sugar
  • 2 tbsp (30 mL) canola oil
  • Béchamel Sauce:
  • 3 tbsp (45 mL) butter
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) salt and pepper
  • 3 tbsp (45 mL) all-purpose flour
  • Pinch ground nutmeg
  • 1 1/2 cups (375 mL) 3.25% homogenized milk
  • 4 tsp (20 mL) Dijon mustard
  • 1 cup (250 mL) grated Gruyère cheese
  • 2 tbsp (30 mL) finely chopped fresh tarragon

Directions

  • Crepes: In blender, mix together milk, flour, eggs, butter, salt and sugar. Strain and let stand for at least 30 minutes. (Batter should be consistency of thick cream; stir in a bit of water to thin consistency if necessary.)
  • Heat 8-inch (20 cm) nonstick skillet over medium heat. Brush skillet with some of the oil; pour scant 1/4 cupful (60 mL) batter into pan, swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crepe begins to curl around edges. Flip over and cook for about 30 seconds or until set. Repeat with remaining batter, brushing with oil as needed. Transfer to parchment paper–lined baking sheet.
  • Béchamel Sauce: Melt butter in saucepan set over medium heat; cook onion, garlic, salt and pepper for 3 to 5 minutes or until softened. Stir in flour and nutmeg; cook for 1 to 2 minutes or until smooth. Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; simmer for 6 to 8 minutes or until mixture thickens slightly. Keep hot.
  • Meanwhile, spread 1/2 tsp (2 mL) mustard over each crepe. Fill each crepe with 2 tbsp (30 mL) Gruyère and slice of Speck Smoked Prosciutto, Salami with Prosciutto, and Chorizo Salami. Fold into quarters; arrange 2 crepes on each serving plate. Drizzle with sauce and sprinkle with tarragon.
  • Tip#1: If desired, arrange crepes in a large buttered baking dish. Spoon sauce over top. Sprinkle with additional Gruyère cheese and broil for 1 to 2 minutes or until cheese melts and sauce bubbles.
  • Tip#2: Crepes can be made ahead, then refrigerated in an airtight container for up to 3 days before filling.
  • Tip#3: For easy preparation, substitute store-bought crepes instead of making them.

Products in this recipe


from our instagram
You might also know this specialty deli meat as 'gabagool' – meet Mastro® Capocollo! 

What you may not know is that traditionally this pork is cooked in its own natural juices, creating a depth of flavour that's simply irresistible and perfect for sandwiches, antipasto, and for pizza toppings! 🍕

Send this post to someone who can't resist a slice of gabagool! 

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"Vous avez peut-être aussi entendu parler de cette spécialité de charcuterie sous le nom de « gabagool » – voici le capocollo de MastroMD! 

Ce que vous ne savez peut-être pas, c’est que ce porc est traditionnellement cuit dans son propre jus naturel, ce qui en approfondit la saveur qui devient tout simplement irrésistible et parfaite pour les sandwichs, les antipasto et les garnitures de pizza! 🍕 

Envoyez ce message à une connaissance qui ne peut pas résister à une tranche de gabagool!
The key to a beautiful board isn't just flavour - it's also colour! The perfectly cured pink of San Daniele® Prosciutto is complemented by the soft interiors of peaches, the green of a crisp pear and acidic arugula, and a bold drizzle of balsamic vinegar. 

Tag a friend who takes every detail into account when putting a picture-perfect charcuterie board together ✨

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La clé d’une belle planche de charcuteries ne se limite pas à la saveur, mais comprend aussi ses couleurs! Le rose du prosciutto parfaitement salaisonné de San DanieleMD se marie à merveille avec l’intérieur tendre des pêches, le vert d’une poire croquante et d’une roquette acide ainsi qu’un audacieux filet de vinaigre balsamique.

 Identiquetez une connaissance qui tient compte de tous les détails afin de préparer une présentation parfaite pour une planche de charcuteries.
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Tag us in your summer gathering photos with Mastro® and San Daniele® specialty deli meats with #ShareMastro for a chance to be featured ❤️

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Ce que l’on devrait faire l’été ☀️ 

Identiquetez-nous dans vos photos de moments conviviaux prises cet été avec les charcuteries de spécialité MastroMD et San DanieleMD et ajoutez #ShareMastro pour avoir la chance que l’on vous présente en vedette. ❤️
The whole point? Enjoying picnics in the sunshine ☀️

Send this to someone who loves a picnic 🧺
Fresh, delicious summer produce is coming - and it pairs perfectly with the delicate flavours of fresh mozzarella and San Daniele® Prosciutto 🍅

The light flavours of mozzarella will take on the taste of other elements of your board. We recommend fresh tomatoes, olive oil, balsamic vinegar, and summer herbs to create the perfect summer bite ☀️

What's your favourite summer prosciutto and cheese combination? Tell us in the comments!
Perfect melt-in-your-mouth prosciutto is closer than you think...👀

Look for San Daniele®️ Prosciutto, Canada’s #1 prosciutto, at your local grocery store! ❤️

Comment your favourite way to serve prosciutto:
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A few quality ingredients + a little time = the perfect app! 😍

Need a little more guidance on how to make these prosciutto-wrapped asparagus stalks? The recipe's linked in our bio 🙌
Round out your Easter menu with an irresistable potato dish! 😍 

Rich scalloped potatoes are paired perfectly with the robust, full flavours of Mastro®️ Prosciutto Cotto - you'll find the recipe linked in our bio!
Bored of boards? Try something new - @sandycaetano's easy Italian-style sushi bites with Mastro®️ Genoa Salami and San Daniele®️ Prosciutto will satisfy that craving! 🍱

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