Crespelle with Kale and Guanciale – Volpi Foods

Ingredients

• 3 large eggs
• 1½ cups milk
• 1½ cups all-purpose flour
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 1½ cups milk, heated
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• several gratings of nutmeg
• kosher salt and freshly ground black pepper
• 2 ounces thinly sliced Guanciale
• 3 cloves garlic, finely chopped
• 1 (10-ounce) bunch lacinato (dinosaur) kale, or other kale variety, washed, stemmed, and chopped (about 6 cups chopped)
• 1/4 cup grated Parmigiano Reggiano
• blender
• 10-inch nonstick skillet or crepe pan
• grater for cheese
• heatproof brush for buttering hot skillet
• a small heatproof rubber spatula or small offset spatula for flipping the crespelle (optional)