Integral polenta crepes with eggs, asparagus and Piedmontese Toma

Inserted by Rosa Rizzo the

Ingredients for 6 crepes

100 g full polenta Mulino Marello

200 ml milk

2 eggs

a pinch of salt

6 eggs

12 asparagus



A knob of butter

Piedmontese Toma in flakes


In a bowl beat with a hand whisk eggs and milk.

Add the polenta, mix the mixture and refrigerate to rest for at least an hour.Clean the asparagus and cook them by boiling in plenty of cold water for about 15 minutes.

After the rest, heat a wide and low pot with diameter 26 cm

Put a small piece of butter and melt.

Collect excess with a sheet of absorbent paper.

Put about the mixture of dough and cook for a couple of minutes and then turn gently.Cook until golden brown.

Apart from another pot, cook the egg for a couple of minutes.

Place the egg on each crepe, two asparagus and flakes of Piedmontese Toma.

Salt and pepper to taste.

Recipe made for Molino Marello by Stefania Fracasso of clouds of flavors
Instagram: @nUvoledisaporistefania


What do you think?