Crespelle Ai Piselli and Parmigiano: Crepes with Peas
Ingredients
- 1 1/2 cups all-purpose flour
- 4 eggs
- 1/2 teaspoon salt
- 2 cups milk
- 4 tablespoons butter
- 2 cup freshly shucked peas
- 2 1/2 cups ricotta drained in a strainer lined with cheesecloth for 30 minutes
- 1 cup Parmigiano-Reggiano, grated
- 1/4 cup butter, cut into small chunks
Instructions
Crespelle Ai Piselli and Parmigiano: Crepes with Peas serves 6 original recipe by Food Network.
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