Crespelle Al Formaggi

Recipe courtesy of Mario Batali

Mario Batali

Ingredients

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

Total:

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1
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.
2
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.
3
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.
4
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.
5
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.
6
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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