Cooking Italy: Crespelles with Prosciutto, Fresh Tomato and Mozzarella
Author: Angela Roberts
3/4cupall purpose flour
butter for crepe pan
2/3cupcanned Italian tomatoesI used fresh tomatoes
3tablespoonsextra virgin olive oil
For the Filling
prosciutto thinly sliced6-8 slices
Place first crepe on buttered baking dish. Layer with no more than 1 tablespoon tomato saucemozzarella 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.
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.
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.