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1
First make the crespelle: 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
Meanwhile, melt the butter in a 12 to 14-inch saute pan and add the peas.
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6
Cook slowly over medium heat until quite soft, about 15 minutes.
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7
Allow peas to cool.
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8
Stir the peas into the ricotta.
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9
Heat a 6-inch, non-stick pan until hot and brush with olive oil.
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10
Reduce heat to medium and pour 1 1/2 to 2 tablespoons batter into the pan.
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11
Cook 20 to 30 seconds, until pale golden, and then flip.
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12
Cook on other side 20 seconds and remove to a plate.
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13
Continue the process until all the batter has been used, yielding between 17 and 19 crespelle.
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14
Fill each crespelle with 3 tablespoons of the cheese ricotta and fold in half.
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15
Continue filling crespelle until all are full.
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16
Preheat the oven to 450 degrees F.
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17
Butter the bottom and all sides of 10 by 8-inch ceramic baking dish.
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18
Lay the filled crespelle in an overlapping layer in the baking dish.
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19
Grate the Parmigiano-Reggiano over the crespelle, 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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20
Remove and serve hot, or allow to rest and serve at room temperature.
