Crepes aren't just for brunch or breakfast, try these savory ones at your next dinner
Crepes with Ricotta and Salami by Mario Batali
- 1 1/2 cups All-Purpose Flour
- 4 Large Eggs
- 1/2 teaspoon Salt
- 2 cups Whole Milk
- 2 1/2 cups Ricotta (drained in a strainer lined with cheesecloth for 30 minutes)
- 8 ounces Fresh Mozzarella (grated)
- 1 cup Grated Pecorino
- 8 ounces Salami (cut in 1/8-inch dice)
- Freshly Grated Nutmeg
- To Prepare
- Extra Virgin Olive Oil
- 4 tablespoons Unsalted Butter (at room temperature)
- Parmigiano-Reggiano (to garnish)
- To make the batter, place the Flour in a large bowl. Crack the Eggs over the Flour and whisk them in. Add the Salt, then whisk in the Milk. Allow the batter to stand for 20 minutes.
- To make the filling, combine the Ricotta, Mozzarella, Sheep’s Milk Cheese (Pecorino), and Salami in a bowl, add a 1/2 teaspoon Nutmeg, and stir until smooth and well blended. Set aside.
- Heat a 6-inch nonstick crepe pan or skillet over medium-high heat until hot. Brush with Olive Oil, reduce the heat to medium, and pour 1 ½ to 2 tablespoons batter into the pan, swirling to coat the bottom evenly. Cook until pale golden on the bottom, about 30 to 40 seconds. Flip over and cook on other side for 20 seconds, then transfer to a plate. Continue the process until all the batter has been used; you should have about 18 crepes.
- Preheat the oven to 450°F. Butter a 9- by 13-inch baking dish with some of the Butter.
- Reserve 1/4 cup of the filling for the topping. Fill each crepe with 3 or 4 tablespoons of the remaining filling and gently fold in half. Arrange the crepes, overlapping them slightly, in the baking dish. Grate a generous amount of Parmigiano-Reggiano and Nutmeg over the top of the rolled crepes.
- Bake for 12 to 15 minutes, until piping hot and crisp on top. Serve hot, or allow to cool and serve room temperature.