Crêpe Rotolo Recipe
Crêpe Rotolo Recipe
Dig into this decadently cheesy savoury crêpe dish for the ultimate dinner party feast.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 250g plain flour, sifted
- 3 eggs
- ¼ tsp salt
- 500mL milk
- 3 tbsp extra-virgin olive oil, plus extra for brushing
- 2 cloves garlic, finely chopped
- ½ teaspoon chilli
- 3 sprigs parsley, chopped
- 300g baby spinach
- 500g That’s Amore Ricotta
- 125g That’s Amore Smoked Scamorza, coarsely grated
- 50g That’s Amore Grated Local Parmesan
- Salt & pepper, to taste
- 400g tin crushed tomatoes
- 8 slices prosciutto
Method
- Preheat the oven to 200ºC.
- Sift the flour into a mixing bowl and make a well in the middle. Add the eggs and salt and whisk, adding the milk a dash at a time until the batter is smooth. Add the rest of milk, whisking thoroughly until it reaches the consistency of pouring cream.
- Heat a large non-stick frying pan or crêpe pan over medium-high heat. Brush the pan with a little oil and pour a ladleful of batter into the centre. Swirl the pan to coat the base evenly and cook for 1–2 mins until golden. Flip and cook for a further min. Continue to cook remaining crêpes.
- Place a clean tea towel on a bench. Lay the crêpes onto the tea towel side by side and overlapping to form one large rectangle.
- Heat 1 tbsp of oil in a pan and add the garlic, chilli, parsley and spinach. Sauté for a few secs to wilt then place into a large bowl. Cool to room temperature, then squeeze any excess liquid out of the spinach. Add the ricotta, scamorza and Parmesan, reserving a small handful for topping. Season with salt and pepper and mix well.
- Grease a baking dish with 1 tbsp of oil and cover the base with the crushed tomatoes. Add the remaining oil and season with salt and pepper.
- Scatter filling over the crêpe rectangle and spread evenly, leaving a 3cm boarder. Top with one layer of prosciutto.
- Starting from the longer side, carefully roll to form a log, using the tea towel to assist then cut into 3cm pieces. Place into the baking dish and top with remaining Parmesan.
- Bake in the oven for 15—20 mins until crisp and golden on top.
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