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Crespelle di Formaggio (Baked CrepesStuffed with Cheese)

SERVINGS
Yield: about 18 crepes    Servings: 6 to 10
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SERVINGS
Yield: about 18 crepes    Servings: 6 to 10
RATE THIS RECIPE
(0)

Ingredients

Crespelle
  • 3/4 cup all-purpose flour
  • 2 cup eggs
  • 1/4 teaspoon kosher salt
  • 1 cup milk
  • 1 cup olive oil
  • 1/2 stick unsalted butter
Filling
  • 3/4 cup all-purpose flour
  • 2 cup eggs
  • 1/4 teaspoon kosher salt
  • 1 cup milk
  • 1 cup olive oil
  • 1/2 stick unsalted butter
  • 2 1/2 cup ricotta
  • 1 pound mozzarella
  • 1 cup soft sheep’s milk cheese
  • 1/2 pound sweet salami
  • 1/2 teaspoon nutmeg
  • 1 bunch chives

Preparation

Baking Directions:

To make the crespelle, place the flower in a mixing bowl, add the eggs and whisk them in.

Add the salt; then whisk in the milk a little at a time until all the milk is incorporated.

Allow the batter to stand for 20 minutes.

Preheat the oven to 450 F.

Heat a 6-inch nonstick pan over high heat until hot and brush with olive oil.

Turn heat down to medium and pour 1 1/2 tablespoons of batter into the pan.

Cook until pale golden on the bottom, about 1 minute.

Flip and cook just 5 or 10 seconds on the second side.

Remove and set aside.

Continue the process until all the batter has been used.

Use 2 tablespoons of the melted butter to butter the bottom and all sides of a 10-by-8-inch ceramic baking dish.

Combine the filling ingredients in a bowl; set aside 1/4 cup.

Fill each crespelle with 3 tablespoons of the filling until the crepes are used, overlapping the crespelle in the dish.

Smear the reserved filling over the tops, drizzle with the remaining 2 tablespoons butter, and bake until piping hot and crispy on top, 12 to 15 minutes (some edges should look almost burnt).

Remove and serve hot or at room temperature.

Tips:

The crepes can be frozen for up to 2 months.

Wrap stacks of up to 20 crepes tightly in plastic and then in foil.

  When ready to use, thaw overnight in the refrigerator.

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