- 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
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.