Cooking Italy: Crespelles with Prosciutto, Fresh Tomato and Mozzarella
Ingredients
Crepe Recipe
- 1 cup milk
- 3/4 cup all purpose flour
- 2 eggs
- 1/8 teaspoon salt
- butter for crepe pan
Tomato Sauce
- 2/3 cup canned Italian tomatoes I used fresh tomatoes
- 3 cloves garlic
- 3 tablespoons extra virgin olive oil
- salt
For the Filling
- 1/2 cup fresh mozzarella
- prosciutto thinly sliced 6-8 slices
- 3/4 cup tomato sauce
- 1/4 cup parmiggiano-reggiano
- Assembly
- Place first crepe on buttered baking dish. Layer with no more than 1 tablespoon tomato sauce mozzarella and prosciutto. Keep in mind you will be making 8 layers, so go lightly on cheese. Sprinkle some parmiggiano-reggiano on each layer, but don’t go overboard.
- Bake for 15 minutes at 350 degrees.
Instructions
Crepe Instructions
- Add flour gradually to milk. Strain through a sieve to avoid lumps. Evenly blend.
- Add eggs one at a time, beating them rapidly. Add salt.
- (I allow to rest for 30 minutes, but Marcella’s recipe does not call for that. The rest helps the gluten soften; otherwise crepe could be tough.)
- Butter the crepe pan.
- The original recipe calls for 2 T of batter, which makes a very small crepe. I used a scant 1/4 cup, turn the crepe pan upside down back into bowl.
- Stack, set aside.
Tomato Sauce
- Take the tomato (if fresh, blanch, seed, chop). Saute garlic in olive oil, remove. Add tomatoes, salt, and cook until liquid is reduced about 15 minutes.