An easy recipe to serve up a casserole of crepes filled with ham and mushrooms and topped with creamy béchamel sauce.
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Today I want to share with you my recipe for low-carb | Keto crepe casserole! The crepes are made with a mix of egg white, Greek yogurt and (a little) oat flour.
I staffed them with ham, mushrooms and scamorza cheese, but other fillings would work great too (bolognese, ricotta and spinach, you name it!).
If you are following a KETO diet, this dish would be perfect for you!
Ingredients (makes 9 crepes):
for the crepes
- 300 g egg white
- 90 g Greek yogurt 0% fat
- 75 g oat flour
for the filling
- 300 g fresh mushrooms
- 2 tbsp extra virgin olive oil
- 2 cloves of garlic
- fresh parsley (a/n)
- rosemary (a/n)
- 5 slices of ham (5% fat)
- 200 g scamorza cheese
- 300 g bechamel sauce
- 80 g grated parmesan cheese
- salt and pepper
With a whisk, beat up the ingredients for the crepes until you get a smooth and runny batter. Pour a ladle of batter on a heated and greased crepe pan and cook until edges start to lift, then flip onto the other side and cook for a few more minutes. Continue until all batter is done.
In a skillet, heat up oil and garlic. Wash the mushroom and cut them into cubes. Add them to the skillet, season with salt, pepper and rosemary and cook on medium until mushrooms are cooked and coloured. Turn off the heat and add some freshly chopped parsley.
On each crepe lay half slice of ham, a tbsp of mushrooms, some dices of scamorza, a tsp of béchamel sauce and a tsp of grated parmesan cheese.
Fold in half then fold again. Add 1/4 cup of water to the remaining béchamel, pour a few tbsp at the bottom of your baking tray, then lay the crepes one next to the other.
Top them off with the remaining béchamel sauce, grated parmesan cheese and some salt and pepper.
Bake in pre-heated oven at 180C for about 30-35 min or until they got a nice golden color. Let the casserole cool down for 10-15 minutes before serving!
If you make this recipe, tag me on IG @the_fit_mediterranean