Prosciutto Cotto & Spinach Crespelle | By Adam Pegg | West Coast Fishing Club
Adam Pegg Co-owner & Head Chef La Quercia {Serves: 4} Ingredients: 6 savoury crepes (any standard recipe) 2cups béchamel (30g flour, 30g butter, 500 ml milk,
Ingredients
- 6 savoury crepes (any standard recipe)
- 2 cups béchamel (30g flour, 30g butter, 500 ml milk, 1 teaspoon nutmeg, salt)
- 100 grams ricotta
- 150g prosciutto cotto
- 200g steamed spinach
- 1 shallot small dice cooked tender in butter
- 1 cups grated parmigiano reggiano
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