Ingredients

Equipment Needed

• •8-inch nonstick or well-seasoned crepe pan
• •Fine-mesh strainer for draining ricotta
• •Whisk
• •Thin flexible spatula

Instructions

1. 1

   Make the batter

   Put the flour in a bowl and make a well in the center. Crack the eggs into the well. Begin whisking the eggs, gradually drawing flour from the sides. Add the milk in a slow stream, whisking constantly until smooth. Whisk in the melted butter and salt. The batter should be thinner than pancake batter, like heavy cream. If lumps remain, strain through a fine sieve. Let the batter rest at room temperature for 30 minutes. This is not optional.

   The resting allows the flour to hydrate fully and the gluten to relax. Skip this step and your crespelle will be tough and uneven.
2. 2

   Prepare the filling

   While the batter rests, make the filling. In a bowl, combine the ricotta, Parmigiano-Reggiano, egg yolk, parsley, basil, chives, and nutmeg. Season with pepper and a small pinch of salt. Mix gently with a fork until just combined. The ricotta should remain light, not beaten into paste. Taste it. Adjust the seasoning. The filling should taste of fresh cheese and garden herbs, nothing more.

3. 3

   Cook the crespelle

   Heat an 8-inch nonstick pan or well-seasoned crepe pan over medium heat. Add a small piece of butter and swirl to coat. Pour a scant quarter cup of batter into the center of the pan and immediately tilt and rotate the pan so the batter covers the entire surface in a thin, even layer. Cook until the edges begin to turn golden and curl slightly away from the pan, about one minute. The underside should be pale gold with lacy brown spots.

   Italian crespelle are thinner than French crepes. If yours are thick, use less batter. If they tear when you flip them, the pan is too hot.
4. 4

   Flip and finish

   Using your fingers or a thin spatula, flip the crespella and cook the second side for 30 seconds more. It should have light golden spots but remain pliable. Transfer to a plate. Repeat with remaining batter, adding a small touch of butter before each crespella. Stack them as you go. You should have 8 crespelle.

5. 5

   Fill and fold

   Place a crespella on your work surface, prettier side down. Spoon about 3 tablespoons of the ricotta filling in a line across the lower third. Fold the bottom edge up over the filling, then fold in the sides like an envelope, then roll into a neat cylinder. Place seam-side down on a serving plate. Repeat with remaining crespelle.

6. 6

   Warm and serve

   The crespelle can be served at room temperature, or warmed briefly. To warm them, place the filled crespelle in a buttered baking dish, dot with a little butter, and bake at 350 degrees for 10 minutes until just heated through. Grate fresh Parmigiano-Reggiano over the top and serve immediately. Do not overheat them. The filling should remain creamy, not dry.

Chef Tips

• •If your ricotta is wet, drain it in a fine-mesh strainer lined with cheesecloth for an hour. Excess moisture makes the filling weep and the crespelle soggy.
• •The first crespella is always imperfect. It tests the temperature, seasons the pan. Eat it standing at the stove. Call it the cook's privilege.
• •Fresh herbs are essential here. Dried herbs would be an insult to the dish. If your basil is wilted or your parsley yellowed, do not use them.
• •These can be made ahead through the filling step and refrigerated, covered, for several hours. Bring to room temperature or warm gently before serving.

Advance Preparation

• •The batter can be made the night before and refrigerated. Bring to room temperature and whisk before cooking.
• •Unfilled crespelle stack well between sheets of wax paper and keep, wrapped tightly, for one day at room temperature or three days refrigerated.
• •The filling can be prepared several hours ahead and refrigerated. Do not add the herbs until just before filling, or they will darken.

Frequently Asked Questions

Nutrition Information

1 serving (about 260g)