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!
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