Crespelle ►
Silky and rich with melted cheese, these crespelles make a wonderful appetizer. They could also be the centerpiece of a lunch or light supper. The crespelles are filled with creamed spinach and more cheese.
Ingredients
- Crespelle Batter
- Eggs - 2
- Flour - 1/2 cup
- Pinch of Salt
- Butter - 2 tablespoons, melted
- Milk - 1/2 cup
- Butter - 1/4 cup
- Filling
- Spinach - 3-1/2 ounces, stemmed, cleaned, and blanched
- Tallegio Cheese - 1 ounce (alt other soft, strong cheese)
- Reggiano-Parmigiano Cheese - 1 ounce, freshly grated
- Salt and freshly ground pepper to taste
- Sauce
- Heavy (Whipping) Cream - 1/2 cup
- Milk - 1/2 cup
- Reggiano-Parmigiano Cheese - 2 tablespoons, grated
- Salt and freshly ground pepper to taste
- Reggiano-Parmigiano Cheese - 1/4 cup, grated
- Parsley Leaves - 6, stemmed and minced
Instructions
To prepare the batter: Combine all ingredients except the unmelted butter, stirring until smooth. Soften the 1/4 cup of butter. Brush a non-stick saute pan with some of the butter, draining off any excess. Ladle 1/8 cup of batter into the pan, tilting the pan until the crespelle is thin and circular. When the edges crisp and the top appears dry, slip the crespelle onto a warm plate. Repeat to make at least 8 crespelles.
To make the filling: Combine all ingredients in the bowl of a food processor, pulsing until nearly smooth. Set aside.
To prepare the sauce: Combine the cream and milk in a saucepan and cook over medium heat until the mixture begins to reduce thicken slightly. Add the cheese and stir until melted. Season to taste with salt and pepper. Set aside.
To assemble and serve: Spread the crepes on a work surface. Divide the filling among the crepes, spreading it along the equator of the crepes. Fold the lower half over the filling and tuck in, then continue rolling to form a cylinder. Place the crepes in a single layer in a large non-stick saute pan or skillet. Pour the sauce over the crespelles and bring to a boil over medium heat. Sprinkle with Reggiano-Parmigiano cheese. Place two crespelles on each warmed serving plate. Ladle sauce over and around the crespelles. Sprinkle each with minced parsley.
