These crepes are the perfect recipe for any salty crepe lover, combining the Italian classic Salame Milano with another well known Italiano cheese. Not to hard to make these crepes are an easy solution to breakfast, lunch or even dinner, so why not give them a try?
Dough (4 by 8 cm):
2 cups of flour 00
17 ounces of milk
For the filling
1.4 cups of ricotta cheese
3/4th cup of grated parmesan
4 ounces of Salame Milano
Mixed aromatic herbs
2 ounces of butter
salt and pepper
Step 1) Beat the eggs in a bowl, add the milk, flour and continue to stir with a whisk until you get a homogeneous batter. Let rest in the fridge for 30 minutes.
Step 2) Heat a non-stick pan 20 cm in diameter, grease with a knob of butter and remove excess fat with paper.
Step 3) Pour 1 ladle of batter in the center of the pan and rotate to distribute evenly. Cook for a few minutes over medium heat. Turn the crepe and cook on the other side.
Step 4) In a bowl mix the ricotta cheese with 100 g of Parmesan cheese, salt, pepper and aromatic herbs. Add the salami and mix.
Step 5) Arrange the crepes in a buttered baking dish, sprinkling with flakes of butter and the remaining grated Parmesan cheese.
Step 6) Bake in the oven at 180°C until a golden crust is formed.