January 05 2021 – That's Amore Cheese

Crepe Rotolo
Chef | Justine Schofield |
Course | Entree |
Servings | 4 people |
Ingredients
- 250g plain flour, sifted
- 3 eggs
- ¼ tsp of salt
- 500ml milk
- 2 clove of garlic, chopped
- ½ teaspoon of chilli
- 3 sprigs of parsley, chopped
- 300g baby spinach
- 500g ricotta
- 125g smoked scamorza, coarsely grated
- 50g parmesan
- 8 slices of prosciutto
- 3 tbsp extra virgin olive oil
- 1 x (400g) can crushed tomatoes
- Salt & pepper
Instructions
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Place the flour in a bowl and make a well in the middle. Add the eggs and salt and whisk, adding a little milk at a time until the batter is smooth. Add the rest of the milk whisking thoroughly. It should be the consistency of pouring cream. You can make this batter and/or the crepes a day ahead of time.
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Heat a large non-stick frying pan (or crepe pan) over medium-high heat. Brush a little oil in the pan and pour a ladleful of batter into the centre. Swirl the pan to coat the base evenly and cook for 1–2 minutes until golden. Flip and cook for a further minute. Continue to cook the remaining crepes. You will need 6 large crepes.
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Place a clean tea towel on a bench and lay the crepes side by side and next to each to form one large rectangle. Ensure that they are slightly overlapping.
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Heat a tablespoon of oil in a pan and add the garlic, chilli and parsley followed by the spinach. Cook for a few seconds to wilt and then place into a large bowl. Cool to room temperature, then squeeze any excess liquid out of spinach. Add the ricotta, scamorza, parmesan (reserving a small handful). Season with salt and pepper and mix well.
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Preheat the oven to 200C. Oil a baking dish with a tablespoon of oil. Spread the tomato sauce all over and add remaining oil and season with salt and pepper.
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Scatter the filling over the crepe rectangle and spread out evenly, leaving a 3 cm boarder. Top with 1 layer of prosciutto.
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Starting from the longer side, carefully roll to form a log, using the tea towel to assist in folding the crepes over the filling. Cut into 3 cm pieces. Place into the tomato sauce and sprinkle over remaining parmesan.
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Bake in the oven to 15-20 minutes until crisp and golden on top.