Crespelle Ai Piselli and Parmigiano: Crepes with Peas

Name: Crespelle Ai Piselli and Parmigiano: Crepes with Peas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters butter, cut into small chunks; 4 Tbsps butter; 4 eggs; 355 milliliters all-purpose flour; 473 milliliters milk; 237 milliliters Parmigiano-Reggiano, grated; 473 milliliters freshly shucked peas; 591 milliliters ricotta drained in a strainer lined with cheesecloth for 30 minutes; 1 teaspoons salt

Crespelle Ai Piselli and Parmigiano: Crepes with Peas might be just the morn meal you are searching for. One portion of this dish contains roughly 30g of protein, 39g of fat, and a total of 623 calories. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have freshly shucked peas, parmigiano-reggiano, milk, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Place the flour in a large mixing bowl. Crack the eggs over the flour and whisk them in.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Mixing Bowl

Whisk

Add salt and whisk in milk, a little at a time, until all milk is incorporated. Allow the batter to stand for 20 minutes.

Ingredients you will need

Milk

Salt

Equipment you will use

Whisk

Meanwhile, melt the butter in a 12 to 14-inch saute pan and add the peas. Cook slowly over medium heat until quite soft, about 15 minutes. Allow peas to cool. Stir the peas into the ricotta.

Ingredients you will need

Ricotta Cheese

Butter

Peas

Equipment you will use

Frying Pan

Heat a 6-inch, non-stick pan until hot and brush with olive oil. Reduce heat to medium and pour 1 1/2 to 2 tablespoons batter into the pan. Cook 20 to 30 seconds, until pale golden, and then flip. Cook on other side 20 seconds and remove to a plate. Continue the process until all the batter has been used, yielding between 17 and 19 crespelle. Fill each crespelle with 3 tablespoons of the cheese ricotta and fold in half. Continue filling crespelle until all are full.

Ingredients you will need

Olive Oil

Ricotta Cheese

Cheese

Equipment you will use

Frying Pan

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Butter the bottom and all sides of 10 by 8-inch ceramic baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Lay the filled crespelle in an overlapping layer in the baking dish. Grate the Parmigiano-Reggiano over the crespelle, dot with the remaining butter and place in oven for 12 to 15 minutes, until piping hot and crispy on top.

Ingredients you will need

Parmigiano Reggiano