Fast Recipes

Ricotta, pea and parmesan crespelle

Traditional Italian crespelle can be baked in layers with tomato and cheese like a lasagne. But we can't blame you if you can't help but eat them as soon as they're filled.

Photo: Ben Dearnley

Ben Dearnley

Crespelle are the typically savoury Italian version of the French crepe. We’ve loaded these up with ricotta, peas and parmesan for an irresistibly creamy combo, but you can use any of your favourite fillings instead.



1.For crespelle, place flour in a bowl. In a separate bowl, whisk together milk, melted butter, eggs and a pinch of salt. Gradually add milk mixture to flour, whisking until smooth; cover and refrigerate (1 hour).
2.Place peas in a bowl with ricotta, parmesan, lemon rind, egg and herbs. Season to taste and mix to combine.
3.Preheat oven to 220˚C. Heat a 21cm crêpe pan over medium-high heat, brush with extra melted butter then pour in 80ml (1/3 cup) crespelle batter, swirling to spread thinly over base. Cook until golden on base and dry on surface (1-2 minutes); turn and cook on the other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towel and repeat with remaining batter, stacking crespelle as you go.
4.Place crespelle on a work surface, divide ricotta mixture between each, leaving a 1cm border. Fold into quarters. Place in a single layer on a lightly greased oven tray lined with baking paper, drizzle with oil and bake on the top shelf until bubbling (10-12 minutes).
5.Meanwhile, place cherry tomatoes on a separate oven tray and roast until blistered (15 minutes).
6.Divide crespelle among plates, scatter with extra parmesan and serve with cherry tomatoes and prosciutto.

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