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1
Crespelles: Place the flour in a large mixing bowl.
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2
Crack the eggs over the flour and whisk them in.
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3
Add salt and whisk in milk, a little at a time, until all milk is incorporated.
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4
Allow the batter to stand for 20 minutes.
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5
Fillings: Combine all the filling ingredients except butter.
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6
Heat a 6-inch, nonstick pan until hot and brush with olive oil.
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7
Reduce heat to medium and pour 1 1/2 to 2 tablespoons batter into the pan.
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8
Cook 30 to 40 seconds, until pale golden, and then flip.
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9
Cook on other side 20 seconds and remove to a plate.
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10
Continue the process until all the batter has been used, yielding between 17 and 19 crespelle.
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11
Fill each crespelle with 3 tablespoons of the cheese mixture and fold in half.
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12
Continue filling crespelle until all are full.
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13
Be sure to leave 4 tablespoons of the cheese mixture for the topping.
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14
Preheat the oven to 450 degrees F.
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15
Butter the bottom and all sides of 10 by 8-inch ceramic baking dish with 1 tablespoon of butter.
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16
Lay the filled crespelle in an overlapping layer in the baking dish.
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17
Smear the remaining cheese mixture over the top, dot with the remaining butter and place in oven for 12 to 15 minutes, until piping hot and crispy on top.
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18
Remove and serve hot, or allow to rest and serve at room temperature.
