Cabbage and Taleggio Crespelle

Crespelle

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

Filling

• ¼ cabbage shredded, medium
• 1 eschalot chopped
• 2 tbsp extra virgin olive oil
• salt
• black pepper
• 150 gms Taleggio cheese chopped, 5 oz

Butter Sauce

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

Assembling

• chives optional, or cooking string