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–+ servings
Crespelles

Crespelles with prosciutto, tomatoes and and mozzarella

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This delicious recipe for crespelles is easy to make. Crespelles are essentially pancakes but are served stacked and filled with cheesy goodness.
Course Main
Cuisine Italian
Keyword milk
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 291
Author Simone

Ingredients

For making the crespelles:

  • 250 ml milk
  • 2 eggs
  • 85 gr flour
  • 1/8 teaspoon salt

For the assembled dish:

  • prosciutto
  • 8 tbsp parmesan freshly grated
  • 1,5 tbsp flat leaf parsley chopped
  • 1 clove garlic chopped
  • 170 gr canned tomatoes you could use fresh if you like
  • olive oil
  • 8 tbsp mozzarella finely chopped
Metric - Us customary

Instructions

  • Put the milk in a bowl and while mixing gradually add the flour until it's smooth. Add the eggs one by one and bring to taste with salt.
  • Bake the crespelle in a non stick skillet. You should be able to get 16 out of it according to the recipe but I got only about 10 and they weren't big or thick, so not sure how that compares...
  • Take a small saucepan and saute the garlic, parsley and tomatoes. Reduce the liquid of the tomato and cook for about 15 minutes.
  • In a baking tin of about 22 cm/8.6 inch wide (buttered slightly) put the largest crepe you made on the bottom and lightly spread with tomato sauce, sprinkle with Parmesan, shredded prosciutto and mozzarella and repeat this 8 times. Make sure you have enough tomato sauce left for the top crepe. Sprinkle with Parmesan on top and place in a preheated oven (200˚C/400˚F) for 20 minutes.

Nutrition

Calories: 291kcal | Carbohydrates: 24g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 532mg | Potassium: 317mg | Fiber: 1g | Sugar: 6g | Vitamin A: 719IU | Vitamin C: 6mg | Calcium: 380mg | Iron: 2mg