Prep Time

10 Minutes

Cook Time

25 Minutes

Yield

Serves 6

Description

Most ingredients are available in Antonio’s Market!

Ingredients

Crepe

2 oz All-Purpose Flour
1/2 cup Milk
1 pinch Salt
4 ea Eggs
1 oz Butter, Unsalted, Melted

Besciamelle Sauce

1 oz Butter, Unsalted
1 oz All-Purpose Flour
1 cup Milk
Nutmeg
Salt and Freshly Ground Black Pepper

Filling

5 oz Prosciutto, Diced
3 1/2 oz Mozzarella, Diced
5 oz Ricotta
1 1/2 oz Parmigiano-Reggiano, Grated
Small Basil Leaves
Salt and Freshly Ground Black Pepper

Topping

1 oz Parmigiano-Reggiano, Grated
1 tbsp Butter
1/2 cup Fresh Tomato Sauce

Method of Preparation

Method:

1. In a large bowl, whisk the milk, salt and eggs together.
2. Add the flour and whisk until a batter is formed.
3. Add the melted butter.
4. In an omelet or crepe pan, melt 1 tbsp of butter and pour in 1/4 cup of batter.
5. Swirl to evenly distribute the batter and cook over low heat until the crepe is set and a very light golden color underneath.
6. Remove and carefully place on a flat plate.
7. Allow to cool.
8. Repeat until all the batter is used.
9. Meanwhile prepare the besciamelle sauce.
10. Melt the butter, add flour and cook over low heat until light brown.
11. Whisk in the milk slowly.
12. Bring to a boil for about 1 minute and continuously stir until thick.
13. Season with salt, pepper and nutmeg.
14. Strain the ricotta and mix with the cool besciamelle sauce.
15. Mix the prosciutto and cheese into the sauce.
16. Add the grated cheese and basil.
17. Fill each crepe with the mixture and roll up.
18. Place in a buttered, pan.
19. Pour a few spoonfuls of fresh, thick, tomato sauce on top.
20. Sprinkle with grated cheese and dot with butter.
21. Bake for 10-15 minutes at 375 degrees F.
22. Serve immediately.

Recipe Source

The Cheeses of Italy, Ars Vivendi