Ricotta, pea and parmesan crespelle recipe | Gourmet Traveller

Ingredients

• 125 gm plain flour, sifted
• 250 ml (1 cup) milk
• 40 gm melted butter, plus extra for brushing
• 2 eggs, lightly beaten
• 150 gm baby frozen peas, thawed, chopped
• 450 gm fresh ricotta, drained
• 50 gm finely grated lemon zest
• 1 egg, extra
• ¼ cup each flat-leaf parsley and tarragon, finely chopped and loosely packed
• Extra-virgin olive oil, for drizzling
• 500 gm cherry truss tomatoes
• Sliced prosciutto, to serve