Print
Email
Add a photoServings: 6
Ingredients
- 1 1/2 c. all-purpose flour
- 4 x Large eggs
- 1/2 tsp salt
- 2 c. lowfat milk
- 4 Tbsp. butter
- 2 c. freshly-shucked peas
- 2 1/2 c. ricotta liquid removed in a straine lined with cheesecloth for 30 min
- 1 c. grated Parmigiano-Reggiano
- 1/4 c. butter cut small chunks
Directions
- First make the crespelle: Place the flour in a large mixing bowl. Crack the Large eggs over the flour and whisk them in. Add in salt and whisk in lowfat milk, a little at a time, till all lowfat milk is incorporated. Allow the batter to stand for 20 min.
- Meanwhile, heat the butter in a 12- to 14-inch saute/fry pan and add in the peas. Cook slowly over medium heat till quite soft, about 15 min. Allow peas to cold. Stir the peas into the ricotta.
- Heat a 6-inch, non-stick pan till warm and brush with extra virgin olive oil. Reduce heat to medium and pour 1 1/2 to 2 Tbsp. batter into the pan. Cook 20 to 30 seconds, till pale golden brown, and then flip. Cook on other side 20 seconds and remove to a plate. Continue the process till all the batter has been used, yielding between 17 and 19 crespelle. Fill each crespelle with 3 Tbsp. of the cheese ricotta and mix in half. Continue filling crespelle till all are full.
- Preheat the oven to 450 degrees.
- Butter the bottom and all sides of 10- by 8-inch ceramic baking dish. 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 min, till piping warm and crispy on top. Remove and serve warm, or possibly allow to rest and serve at room temperature.
- This recipe yields 18 crespelle, 6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 563 | |
| Calories from Fat 323 | 57% |
| Total Fat 36.57g | 46% |
| Saturated Fat 22.07g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 686mg | 29% |
| Potassium 325mg | 9% |
| Total Carbs 31.74g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.96g | 3% |
| Protein 26.66g | 43% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
