Crepes stuffed with ham and cheese just like they do in Ravello. Indeed, as Sal De Riso does in his pastry shop in Minori, where he also cooks traditional dishes
The classic crepes, but rolled vertically, and filled with cheese and ham. Here is a classic of the Italian tradition, indeed from Ravello, and also cooked by Sal De Riso in his pastry shop in Minori. A great classic, very easy, to bring to the table on Sundays or at a party, because everyone likes them, young and old.
Recipe
For the crêpes
200 g of whole eggs (4)
25 g of extra virgin olive oil
200 g of white flour 00
6 g of salt
400 g of fresh whole milk
Pour all the ingredients into a blender and emulsify for about 2 minutes. Transfer the mixture to a container. Grease a pan with a diameter of 25 cm with extra virgin olive oil and when it is hot pour a ladle of mixture for crêpes covering the entire bottom of the pan. When the edges of the crêpes begin to come off, turn it over with the help of a spatula and let it color on the other side. Let the crêpes cool on top of each other.
For the stuffing
500 g of high quality fresh whole milk
100 g of fresh butter
60 g of flour 00
50 g of white wine
800 g of Tramonti cow ricotta
100 g of Parmesan cheese
200 g of diced cooked ham
200 g of diced Napoli salami
q.b. of salt
330 g of whole eggs (6)
250 g of Tramonti mozzarella
In a large pot, prepare the béchamel. Melt the butter, add the flour and let it set for about 1 minute. Add the white wine, ricotta and emulsify everything well. Stir in the hot milk and boil the cream for two minutes. Pour the cream into a steel container and cool it quickly by placing it inside the freezer. When it is cold, mix with the ham, salami and mozzarella cut into cubes, Parmesan cheese and egg yolks. Separately, with the help of an electric whisk, whip the egg white and when it becomes well supported, mix it with the filling.
Composition and decorations
Spread the 10 crêpes on a table and place in the center of each about 250 g of filling. Spread the filling with a spatula over the entire surface of the crêpes and fold the side ends inwards for 2 cm. Then roll the crepes on themselves starting from the top. Once you have created the roll, place it in the refrigerator for a few hours. In a well-buttered baking dish, arrange the crepes cut into slices about 4-5 cm thick. Bake the pancakes at 200 ° C for about 25 minutes and serve them when they are well swollen and golden.
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