Serves 4 to 5
3/4 cup farro flour
3 large eggs
1 tablespoon minced thyme
1 cup whole milk
Butter for pan
6 tablespoons melted butter
10-12 asparagus spears, ends trimmed
1/2 pound mortadella, thinly sliced
Grated Grana Padano cheese
Mix the flour and eggs together with a whisk in a medium size bowl. I use one with a spout so I can pour the batter directly into the pan. Whisk in the milk until a smooth batter is obtained.
Melt 1 teaspoon of butter in a 7-inch non stick skillet over medium heat. Pour a scant 1/4 cup of the batter into the pan and swirl the pan to make sure the bottom is evenly coated with the batter with no holes appearing. Allow the crepe to cook until the edges begin to brown slightly and the top of the crepe is firm to the touch. Slide it out onto a piece of wax paper. Continue making crepes, using a little butter in the pan each time if needed to prevent sticking. Stack the crepes as you make them between sheets of wax paper. You should be able to get 10 crepes from the batter. Set them aside or cover them in aluminum foil and refrigerate them for up to 3 days before using.
Preheat the oven to 350°F.
Steam the asparagus until al dente. Drain.
Brush each crepe with melted butter; place a piece of mortadella over the top then add an asparagus spear and roll each crepe up to encase the filling. As you make them, place them in a lightly buttered casserole dish in a single layer.
Pour the remaining butter over the top and sprinkle with the cheese. Bake until nicely browned. Serve hot
Sweet version not made on camera but in the present
This recipe is featured on show 2317 - All About Farro.
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