This article was written for Annabel & Grace, which is now part of Rest Less.
Crespelli filled with ham and cheese
Ingredients
For the pancakes: makes 6-8 so store rest in freezer
150g plain flour
1 egg
1 egg yolk
1 tbsp melted butter
1 tbsp medium sherry
300ml milk
a little butter for frying
For the filling:
6 tbsp mascarpone
200g dolcelatte diced
4 slices of ham, cut into small pieces
2 tbsp grated grana padano
1 tsp thyme leaves
How to prepare/serve:
Sift the flour into a bowl and make a well in the centre. Add the egg, egg yolk, melted butter and sherry, then stir with a whisk a few times. Gradually add the milk, whisking until you have a thin, creamy textured batter. Stir in a pinch of salt and set aside for 30 minutes to allow the gluten to develop. This will help to make thin pancakes.
Melt a small amount fo butter in a 20cm crepe pan. When the butter foams, spoon in enough batter to coat the base of the pan. When the butter foams spoon in enough batter to coat the base of the pan. Lift the edge of the pancake and, if the bottom is golden brown, flip it over using a palette knife.
Cook for about 30 seconds on second side then slide the pancake on to a plate. Repeat until you have used all the batter. Preheat the oven to 200℃. Spread one tbsp of mascarpone on to a pancake, then add a quarter of the dolcelatte followed by an eighth of the ham. Repeat with a second pancake, then fold and place both in a small buttered gratin dish. Dot a third tbsp of mascarpone on top, then finish with a tbsp of gran padano, a slice worth of ham and some freshly ground black pepper. Repeat with two more pancakes in a second gratin dish. Bake for 12 – 15 minutes until the mascarpone is melting and the surfaces of the pancakes are golden. Garnish with thyme. Serve with a green salad.