Parmesan Crêpes with, Pesto, Sun–Dried Tomato, Mozzarella and Prosciutto
Creamy, herbal, salty, and sweet, these ingredients were made for each other. Add golden brown parmesan cooked directly into the crêpes, and this recipe is bursting with flavor.
Servings: 8 crêpes
Ingredients
- 2 tablespoons Unsalted Butter, plus more for cooking crêpes
- 1 cup (5 oz) All–Purpose Flour
- 1 teaspoon Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Egg
- 1¼ cups Whole Milk
- 1 oz (about ½ cup) finely grated Parmesan Cheese
- ½ cup Basil Pesto
- 8 oz Fresh Mozzarella Cheese, grated
- ½ cup Sun–Dried Tomato, patted dry and sliced thin
- 8 slices Prosciutto
Instructions
- Microwave butter in 20 second intervals until melted; set aside. In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk the egg and milk until uniform. Sift about ½ of the dry ingredients mixture through a fine–mesh strainer over the milk mixture; whisk together until a few lumps remain. Sift remaining dry ingredients over the batter; whisk until a few lumps remain. Add the melted butter and whisk until smooth.
- Set a 12–inch non–stick skillet over medium–low heat for 3 minutes. Increase heat to medium; melt ½ tablespoon butter until bubbling subsides and butter begins to smell nutty, 2 minutes. Ladle ¼ cup batter in center of pan; lift pan off heat and tilt in circular motion to disperse batter over surface. Sprinkle 1 tablespoon of parmesan cheese evenly over crêpe. Continue cooking until bottom of crêpe is golden brown, about 2 minutes.
- Flip crêpe. Spread 1 tablespoon pesto over half of crêpe. Scatter 2 tablespoons mozzarella cheese over pesto, followed by one slice of prosciutto, and 1 tablespoon sun–dried tomato. Fold bare half of crêpe over filling; continue to cook for 1 minute. Flip crêpe over; cook for 1 minute. Serve immediately or hold in 200 °F oven until ready to serve. Continue cooking crêpes, adding more butter to pan as needed.
Notes
- About a 7-oz jar of pesto will provide the right amount. Don’t worry if all you can find is a 6- or 8-oz jar. Use approximately ⅛ of the jar per crêpe and you won’t know the difference. Of course feel free to make your own pesto.
- If using salted butter, omit the salt from the batter.
- Low–fat or dairy–free milk can be substituted for the whole milk.
- The batter can be cooked right away, but will develop even more delicious flavor if allowed to rest refrigerated overnight.
- Batter can be covered and refrigerated for up to a week; whisk to recombine before cooking. Cooked and unfilled parmesan crêpes can be stacked and cooled to room temperature; store them in an airtight container in the refrigerator for 1 week, or in the freezer for 1 month. To reheat, stack crêpes, cover with a damp paper towel, and heat in microwave until warm, about 30 seconds. Then continue with step 3 in a non–stick skillet over medium heat to fill and serve crêpes.