Ricotta, pea and parmesan crespelle recipe | Gourmet Traveller
The perfect savoury breakfast for the weekend. Ricotta, peas and parmesan come together to create a creamy filling in this Italian crepe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
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
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