Crêpe Rotolo Recipe
Dig into this decadently cheesy savoury crêpe dish for the ultimate dinner party feast.
Recipe by Justine Schofield.
Crêpe Rotolo Recipe
Dig into this decadently cheesy savoury crêpe dish for the ultimate dinner party feast.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 250g plain flour, sifted
- 3 eggs
- ¼ tsp salt
- 500mL milk
- 3 tbsp extra-virgin olive oil, plus extra for brushing
- 2 cloves garlic, finely chopped
- ½ teaspoon chilli
- 3 sprigs parsley, chopped
- 300g baby spinach
- 500g That’s Amore Ricotta
- 125g That’s Amore Smoked Scamorza, coarsely grated
- 50g That’s Amore Grated Local Parmesan
- Salt & pepper, to taste
- 400g tin crushed tomatoes
- 8 slices prosciutto
Method
- Preheat the oven to 200ºC.
- Sift the flour into a mixing bowl and make a well in the middle. Add the eggs and salt and whisk, adding the milk a dash at a time until the batter is smooth. Add the rest of milk, whisking thoroughly until it reaches the consistency of pouring cream.
- Heat a large non-stick frying pan or crêpe pan over medium-high heat. Brush the pan with a little oil and pour a ladleful of batter into the centre. Swirl the pan to coat the base evenly and cook for 1–2 mins until golden. Flip and cook for a further min. Continue to cook remaining crêpes.
- Place a clean tea towel on a bench. Lay the crêpes onto the tea towel side by side and overlapping to form one large rectangle.
- Heat 1 tbsp of oil in a pan and add the garlic, chilli, parsley and spinach. Sauté for a few secs to wilt then place into a large bowl. Cool to room temperature, then squeeze any excess liquid out of the spinach. Add the ricotta, scamorza and Parmesan, reserving a small handful for topping. Season with salt and pepper and mix well.
- Grease a baking dish with 1 tbsp of oil and cover the base with the crushed tomatoes. Add the remaining oil and season with salt and pepper.
- Scatter filling over the crêpe rectangle and spread evenly, leaving a 3cm boarder. Top with one layer of prosciutto.
- Starting from the longer side, carefully roll to form a log, using the tea towel to assist then cut into 3cm pieces. Place into the baking dish and top with remaining Parmesan.
- Bake in the oven for 15—20 mins until crisp and golden on top.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
