GOLDEN HOUR
Ricotta, pea and parmesan crespelle
SERVES 6 //PREP TIME 10 MINS //COOK 30 MINS (PLUS RESTING)
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 parmesan, plus extra to serve
1 tsp finely grated lemon zest
1 egg, extra
¼ cup (loosely packed) each flat-leaf parsley and tarragon, finely chopped Extra-virgin olive oil, for drizzling
500 gm cherry truss tomatoes Sliced prosciutto, to serve
1 For crespelle, place flour in a bowl. In a separate bowl, whisk together milk, melted butter, eggs and a pinch of salt. Gradually add milk mixture to flour, whisking until smooth; cover and refrigerate (1 hour).
2 Place peas in a bowl with ricotta, parmesan, lemon rind, egg and herbs. Season to taste and mix to combine.
Preheat oven to 220˚C. Heat a 21cm crêpe pan over medium-high heat, brush with extra melted butter then pour in 80ml (⅓ cup) crespelle batter, swirling to spread thinly over base. Cook until golden on base and dry on surface (1-2 minutes); turn and cook on the other side (30 seconds).
