|1 1/2 cups all-purpose flour, for batter||4 ounces fresh mozzarella coarsely grated to yield 1/2 cup, for filling|
|4 large eggs, for batter||1 cup grated soft sheep's milk cheese (such as Cacio di Roma, or a young provolone), plus extra for garnish, for filling|
|1/2 teaspoon freshly ground nutmeg, for batter||3 tablespoons extra-virgin olive oil, for filling|
|Pinch sea salt, for batter||8 ounces soppressata, cut into thin matchsticks, a small handful reserved for garnish, for filling|
|2 cups whole milk, for batter||Kosher salt, to taste, for filling|
|2 1/2 cups fresh ricotta, drained in a strainer lined with cheesecloth for 30 minutes, for filling||Freshly ground pepper, to taste, for filling|
Place the flour in a large bowl. Crack the eggs into the flour and whisk them in. Add the nutmeg and salt, then whisk in the milk. Strain the batter in a sieve to remove any lumps. Allow the batter to stand for 30 minutes at room temperature.
Combine the ricotta, mozzarella and sheep’s milk cheese in a bowl. Add 3 tablespoons extra-virgin olive oil and the salami and stir to combine.
Preheat a nonstick crepe pan. Melt 1/2 tablespoon of butter in the pan and allow it to brown. Pour browned butter into crepe batter.
Ladle a thin layer of batter to just cover the bottom of the hot pan. Turn down the heat as needed to avoid burning the crepe.
As the crepe sets (about 30 to 40 seconds), lift edges with an offset spatula or a butter knife to check color. When the bottom is golden-brown, flip the crepe with tongs or a spatula and cook on the other side for 20 seconds. Transfer to a plate. Repeat steps 3, 4 and 5 until all the batter has been used.
Fill each crepe with 3 tablespoons of the cheese/salami filling. Gently fold, first in half then in half again (quarters). Arrange the crespelle, overlapping them slightly, on dish. Sprinkle with sliced salami and grated Cacio di Roma cheese.
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