Crespelle alla Valdostana (Filled Valdostana-style pancakes)

 
Makes 8
  • - 250g cooked Gran Biscotto ham, cut into 8 thin slices
  • - 200g Fontina Valdostana cheese, outer rind removed and cut into 8 thin slices
  • - 300ml milk
  • - 100g '00' flour
  • - 1 egg
  • - extra virgin olive oil, for oiling

How to prepare:

Brush a baking tray with oil. To prepare the crespelle, whisk the egg and add the flour and milk gradually, alternating between the two until you have a smooth, lump-free batter. Add a little salt and leave the batter to rest for 30 minutes.

Place a small non-stick pan over a medium heat. Cook the pancakes one by one, adding 2 tablespoons batter to the pan at a time, flipping them as soon as bubbles appear on the surface and they are crispy underneath.

Preheat the oven to 180C. Lay a slice of fontina and a slice of ham on each cooked crespelle. Roll them up and arrange on the prepared baking tray. Top with a final layer of Fontina slices and transfer to the oven for 5-8 minutes, or until golden-brown and crispy. Eat immediately!

Get the products for the recipe: