Cabbage and Taleggio Crespelle

Crespelle

• 30 gms – 2 tbsp butter melted
• 165 gms – 1 1/3 cups flour
• 350 ml – 1 ½ cups milk
• 2 eggs
• 1 pinch salt

Filling

• ¼ medium cabbage shredded
• 1 eschalot chopped
• 2 tbsp extra virgin olive oil
• salt and pepper
• 150 gms – 5 oz. Taleggio chopped

Butter Sauce

• 60 gms – 4 tbsp butter
• 1 garlic clove
• 6 sage leaves

Assembling

• Chives or cooking string optional