Go Back
Print Recipe
0 from 0 votes

Cooking Italy: Crespelles with Prosciutto, Fresh Tomato and Mozzarella

Author: Angela Roberts


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.


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.