Photo: Crepes with Ricotta: Crespelle al Formaggio Recipe
Ingredients
Crespelle:
- 1 1/2 cups all-purpose flour
- 4 eggs
- 1/2 teaspoon salt
- 2 cups milk
Filling:
- 2 1/2 cups ricotta drained in a strainer lined with cheesecloth for 30 minutes
- 1/2 pound fresh mozzarella, grated
- 1 cup freshly grated soft sheep's milk cheese (cacio, or a young provolone)
- 1/2 pound salami, cut into 1/8-inch dice
- 1/2 teaspoon freshly grated nutmeg
- 4 tablespoons butter
Directions
Crespelles: Place the flour in a large mixing bowl. Crack the eggs over the flour and whisk them in. Add salt and whisk in milk, a little at a time, until all milk is incorporated. Allow the batter to stand for 20 minutes.
Fillings: Combine all the filling ingredients except butter.
Heat a 6-inch, nonstick pan until hot and brush with olive oil. Reduce heat to medium and pour 1 1/2 to 2 tablespoons batter into the pan. Cook 30 to 40 seconds, until pale golden, and then flip. Cook on other side 20 seconds and remove to a plate. Continue the process until all the batter has been used, yielding between 17 and 19 crespelle. Fill each crespelle with 3 tablespoons of the cheese mixture and fold in half. Continue filling crespelle until all are full. Be sure to leave 4 tablespoons of the cheese mixture for the topping.
Preheat the oven to 450 degrees F.
Butter the bottom and all sides of 10 by 8-inch ceramic baking dish with 1 tablespoon of butter. Lay the filled crespelle in an overlapping layer in the baking dish. Smear the remaining cheese mixture over the top, dot with the remaining butter and place in oven for 12 to 15 minutes, until piping hot and crispy on top. Remove and serve hot, or allow to rest and serve at room temperature.
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By chefcol@yahoo.com
Bayshore, NY
on August 21, 2012
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I made crepes for the first time this weekend using this recipe. It was one of the most delicious meals I've ever made. The only difference was that I rolled them up like an eggroll, so the cheese filling was completely enclosed in the crepe. I can't wait to make this for company. Beyond delicious!!! Thanks mario :
By nycmichael_10531385
Brooklyn, NY
on August 14, 2011
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I just made these and enjoyed them very much. Here are some tips: You need to use much more than just 1 - 1.5 Tbls. of the batter when making the crepes. Use at least 4 Tbls. to make the required 17 crepes. Also, you must use less filling for each crepe than suggested. Otherwise you'll only fill about 12 crepes. Makes for a great Sunday brunch item. Enjoy!
By rsquillante1_20...
daytona beach, FL
on March 21, 2005
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When i was young my family always made fresh pasta at home. Never store bought. My Grandmother was a patriarch of good Italian. We would make Manicotti and this recipe for the crepes is the same recipe we used for our manicotti shells. Only we added powdered sugar for a sweet tase. At Christmas time, it was never unusal to find all the relatives at grandmas making pasta for dinner the week before. We would lay out the pasta on the beds covered with a clean white sheet.
We tried this recipe last week and man was it awesome! The flavor and taste of all the cheeses with the salami worked well togther. The nutmeg made for an unusually good finish to tickle the tase buds!
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