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Ingredientes
- 1 1/2 c. all-purpose flour
- 4 x Large eggs
- 1/2 tsp salt
- 2 c. lowfat milk
- 2 1/2 c. ricotta liquid removed in a straine lined with cheesecloth for 30 min
- 1/2 lb fresh mozzarella grated
- 1 c. freshly-grated soft sheep"s lowfat milk cheese (cacio, or possibly a young provolone)
- 1/2 lb salami cut into 1/8" dice
- 1/2 tsp freshly-grated nutmeg
- 4 Tbsp. butter
Direcciones
- First make the crespelle: Place the flour in a large mixing bowl. Crack the Large eggs over the flour and whisk them in. Add in salt and whisk in lowfat milk, a little at a time, till all lowfat milk is incorporated. Allow the batter to stand for 20 min.
- For the filling, combine all the filling ingredients except butter.
- Heat a 6-inch, nonstick pan till warm and brush with extra virgin olive oil. Reduce heat to medium and pour 1 1/2 to 2 Tbsp. batter into the pan. Cook 30 to 40 seconds, till pale golden brown, and then flip. Cook on other side 20 seconds and remove to a plate. Continue the process till all the batter has been used, yielding between 17 and 19 crespelle.
- Fill each crespelle with 3 Tbsp. of the cheese mix and mix in half. Continue filling crespelle till all are full. Be sure to leave 4 Tbsp. of the cheese mix for the topping.
- Preheat the oven to 450 degrees.
- Butter the bottom and all sides of 10- by 8-inch ceramic baking dish with 1 Tbsp. of butter. Lay the filled crespelle in an overlapping layer in the baking dish. Smear the remaining cheese mix over the top, dot with the remaining butter and place in oven for 12 to 15 min, till piping warm and crispy on top.
- Remove and serve warm, or possibly allow to rest and serve at room temperature.
- This recipe yields about 18 crespelle.
- Yield: 18 crespelle
