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Crepes stuffed with Poppy leaves
50′ minute

For the batter:

  • 250g of soft wheat 00 flour
  • 3 eggs
  • 500ml of milk
  • 20g di poppy seeds
  • A pinch of salt
  • Butter (for the pan)


In a bowl mix eggs, milk, poppy seeds and a pinch of salt. Sift the flour adding it little by little with a mix of eggs and milk. Mix it until you get a smooth and fluid batter. Cover the bowl and let it rest for 30 minutes. Heat a pan, grease it with butter, removing the excess fat with a paper. Spread the batter in the pan with the help of a ladle and distribute it evenly. Cook for a few minutes over medium-low heat. With a spatula, turn the crepes and continue cooking on the other side until it will be slightly golden.

For the filling:

  • 400 g of ricotta
  • 100g of Parmigiano style cheese
  • 400g of poppy leaves
  • salt e pepper q.s.


Wash and boil the poppy leaves in few salt water, drain and let them cool. Chop them and add ricotta cheese and Parmesan style cheese mixing well with the help of a fork. Add a pinch of salt and pepper. Fill the crepes and roll it. Put the crepes in a butter baking tray. Sprinkle the crepes with bows of butter and a little quantity of grated Parmesan. Cook it au gratin in the oven until getting a golden crust on the top.



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