- 4 Eggs
- 1 cup flour
- 1 cup milk
- pinch of salt
- 3lb Calabro Whole Milk Ricotta Cheese
- fresh chopped parsley about 1/2 cup
- grated parmigiano about 1/2 cup
- tomato sauce
We found this old recipe in a drawer from founder Joe Calabro's cousin Santa. We recently made it in the Calabro test kitchen. It was delicious. The secret to making the crespelle light as a feather is double sift the flour. Using milk instead of water gives the crespelle more flavor and makes them more solid, but water could be used.
Beat until smooth: eggs, milk, flour, and salt. In a small non stick pan over med-high heat put a very thin coat on the bottom. Swirl, cook about 20 seconds, then flip with a spatula to get both sides light brown. They cook quickly, don't overcook. Make one as a test. This recipe should yield about 20 crespelle. We put on a cookie sheet and added wax paper in between layers until ready to fill.
For filling: in a large bowl add Calabro Whole Milk Ricotta, parmigiano, and fresh parsley. Combine. If you like, you may add salt and pepper to taste. There was a note on the original recipe that said don't overpower ricotta flavor.
Fill each crespelle with a large tablespoon of filling. Roll, smooth out mixture with your hand, and place seam side down in a buttered baking dish. Top with tomato sauce and bake at 350 degrees until bubbly, about 15-20 minutes. After cooked, top with fresh parsley and grated parmigiano cheese.
To freeze: make and fill crespelle but do not top with tomato sauce or bake. Cover and freeze. When cooking from frozen, add sauce then cook slowly at 250 degrees until you see them bubble, about 30-40 minutes.