Crepes with Ricotta: Crespelle al Formaggio
Ingredients
- 1 1/2 cups all-purpose flour
- 4 eggs
- 1/2 teaspoon salt
- 2 cups milk
- 2 1/2 cups ricotta drained in a strainer lined with cheesecloth for 30 minutes
- 1/2 pound fresh mozzarella, grated
- 1 cup freshly grated soft sheep's milk cheese (cacio, or a young provolone)
- 1/2 pound salami, cut into 1/8-inch dice
- 1/2 teaspoon freshly grated nutmeg
- 4 tablespoons butter
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