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Crepes (Crespelle) With Ricotta Filling

Italian.Chef's picture
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Flour 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Chopped spinach 1⁄4 Cup (4 tbs) (If Using Fresh, Use 1/2 Cup)
  Ricotta cheese 1 Cup (16 tbs)
  Mascarpone cheese 1⁄4 Cup (4 tbs) (Cream Cheese / Ricotta)
  Parmesan cheese 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Salt To Taste
  Chopped prosciutto/Ham 1⁄3 Cup (5.33 tbs)
  Parmesan cheese 1⁄3 Cup (5.33 tbs)
  Melted butter 1⁄4 Cup (4 tbs)

Blend in processor.
Melt in 9 "-10" skillet and pour butter into batter.
Using 1/4 cup measuring utensil, pour batter in pan, to form thin crepes.
When brown on one side (approx.1 minute), turn over and cook on other side an additional 30 seconds.
Repeat with remaining batter.
Set crepes aside.
Cook in boiling water for a few minutes.
Drain well and chop in blender or food processor.
Place in bowl.
Add to spinach and mix well.
Place approx.1 tbsp.onto each crepe and roll to form a tube.
Cut the roll into small sections of approx.1" and place pieces vertically in a lightly buttered baking dish so the filling is visible.
Sprinkle with cheese.
Pour over crepes.
Cover and bake until hot, approx 20 minutes.

Recipe Summary

Side Dish

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