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This post is very special: it’s a virtual wedding surprise for a young and talented food blogger, Ali (check out her yummy recipes on AliBabka), who just tied the knot with her lucky and well-fed Matan yesterday.
A Jewish wedding is not complete without 7 special blessings over the couple (Sheva Brachot). At the ceremony, they are recited by friends and family members first under the chuppa (wedding canopy) before the breaking of the glass, and then again after the meal.
Among more traditional Jews, the Sheva Berachot are recited again for the whole week following the wedding, at festive meals that friends and family of the couple take turns throwing in their honor every night. While it’s impossible not to pack on a couple of extra pounds, and the honeymoon needs to be postponed, many Jewish couples remember the week of Sheva Berachot with more affection than the wedding itself, simply because it’s so nice to be cared for and pampered by the ones we love!
In this spirit, a group of kosher bloggers is throwing a virtual Sheva Berachot for Ali and Matan. Shhhhhh! It’s a big surprise. Each one of us is posting a favorite food as a blessing for a delicious life together.
Ingredients
- For the Crepes:
- 2 large eggs
- 1 1/2 cups whole or 2% milk
- 1 scant cup flour
- 1/4 teaspoon salt
- Filling:
- 1 lb fresh asparagus
- 1 lb fresh ricotta
- freshly grated Parmigiano–Reggiano cheese, to taste
- 2 medium eggs
- Pinch of salt
- For the Bechamel sauce (if using) :
- 1 stick of butter
- 1/2 cup (4 oz) flour
- 6 cups milk
- salt and pepper to taste
- 1/4 teaspoon nutmeg
- 2-3 tablespoons grated parmigiano or grana cheese (or more, to taste)
Directions
Place all ingredients for the crespelle in a bowl, and whisk until smooth. Allow to rest in the fridge for 20-30 minutes (in the meantime you can make the filling). Heat a nonstick pan brushed with butter or oil and pour 1 large tablespoon of mixture into the pan. Spread it and cook each crepe (turning it with the help of a large lid or platter) on both sides. Use up all the batter and set the crespelle aside.
Wash, clean, and steam or boil the asparagus, discarding the harder bottom part. Chop.
In a bowl, comine the ricotta with the grated cheese, eggs, asparagus, salt and pepper, and a pinch of nutmeg. Blend and set aside.
Prepare the béchamel sauce: melt the butter in a heavy pot over low heat. Add the flour, whisking continuously to prevent clumps. Cook on low heat until the flour disappears into the butter, without letting the butter turn brow. Start adding warm (not hot!) milk to the mix, stirring constantly with a whisk. Bring the sauce to a simmer, add salt and pepper and keep whisking almost constantly for about 30 minutes, or until the sauce thickens. Taste, and add more salt, pepper and nutmeg to taste. If you still ended up with some lumps, strain through a sieve. Remove from the heat and cover with plastic wrap or aluminum foil.
Combine 1/3 of the béchamel sauce with the ricotta mixture, and use this mix to fill the crepes, which you will roll up manicotti-style.
Lightly grease a baking pan or casserole. Arrange the filled crespelle in the dish, top with more béchamel sauce and freshly grated cheese. Bake at 350 for about 15 minutes or until the top is golden.
https://dinnerinvenice.com/2013/02/18/crespelle-with-asparagus/
