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Crespelle with Mozzarella, Parma Ham and Tomato Sauce

 
Crespelle with Mozzarella, Parma Ham and Tomato Sauce
Image ©
 
One serving costs about $6.97 One serving costs about $6.97 One serving costs about $6.97

$6.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 65 minutes

Ready in 1 hour and 5 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:69%

Spoonacular Score: 69%

 

Crespelle with Mozzarella, Parma Ham and Tomato Sauce might be just the main course you are searching for. This recipe makes 4 servings with 977 calories, 53g of protein, and 58g of fat each. For $6.97 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. A mixture of garlic cloves, 5 oz. of butter to cook the pancakes, shallots, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. Try Parma ham mozzarella risotto, Parma ham & peach plates, and Baked Scallops With Parma Ham for similar recipes.

Ingredients

Servings:
1 large handful
1 large handful fresh basil leaves
fresh basil leaves
1 large handful
1 large handful fresh basil leaves
fresh basil leaves
1.41 oz
1.41 oz .5 oz. of butter to cook the pancakes
.5 oz. of butter to cook the pancakes
2 cans
2 cans canned tomatoes
canned tomatoes
4 large
4 large eggs
eggs
6 oz
6 oz plain oz. flour
plain oz. flour
4 large
4 large garlic cloves
garlic cloves
3.53 oz
3.53 oz .5 oz. parma ham
.5 oz. parma ham
13.23 oz
13.23 oz oz. mozzarella di bufala
oz. mozzarella di bufala
2 Tbsps
2 Tbsps olive oil
olive oil
5.29 oz
5.29 oz oz. parmesan cheese
oz. parmesan cheese
2.11 cups
2.11 cups oz. reduced fat milk
oz. reduced fat milk
0.25 tsps
0.25 tsps salt
salt
some
some salt and pepper
salt and pepper
2
2 shallots
shallots
1 large handful fresh basil leaves
1 large handful
fresh basil leaves
1 large handful fresh basil leaves
1 large handful
fresh basil leaves
1.41 oz .5 oz. of butter to cook the pancakes
1.41 oz
.5 oz. of butter to cook the pancakes
2 cans canned tomatoes
2 cans
canned tomatoes
4 large eggs
4 large
eggs
6 oz plain oz. flour
6 oz
plain oz. flour
4 large garlic cloves
4 large
garlic cloves
3.53 oz .5 oz. parma ham
3.53 oz
.5 oz. parma ham
13.23 oz oz. mozzarella di bufala
13.23 oz
oz. mozzarella di bufala
2 Tbsps olive oil
2 Tbsps
olive oil
5.29 oz oz. parmesan cheese
5.29 oz
oz. parmesan cheese
2.11 cups oz. reduced fat milk
2.11 cups
oz. reduced fat milk
0.25 tsps salt
0.25 tsps
salt
some salt and pepper
some
salt and pepper
2 shallots
2
shallots

Equipment

aluminum foil
aluminum foil
frying pan
frying pan
oven
oven
cake form
cake form
spatula
spatula
ladle
ladle
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
frying pan
frying pan
oven
oven
cake form
cake form
spatula
spatula
ladle
ladle
whisk
whisk
bowl
bowl


Instructions

  1. Method for making the Pancakes
  2. Place the ingredients (except the butter) in a bowl and usng a metal whisk, bring everything together and whisk until the batter becomes smooth.
  3. Lightly smear your pan with a little butter. I like to use the paper that the butter is wrapped in to wipe around the pan. Or you can use some greaseproof paper to do this. Put your pan on a medium high heat and wait for it to get hot.
  4. Taking a ladle (about 75ml / 2.5 fl. oz.) full of the batter, pour it into the middle of your pan and swirl it around and using the back of the ladle to spread it thinly over the pan base, making sure you cover the total surface area of the bottom of your pan. The idea is to get thin pancakes.
  5. You will see the batter start to set in the pan, you can lift one side gently with a spatula to check if the underside is golden brown. It normally takes a few minutes to get to this stage. Try to resist messing around with your pancake too soon as this will cause it to stick. An indication that the pancake is ready is that little air pockets will start to appear.
  6. You can either flip your pancake with a spatula or toss it in the pan. Cook on the other side for a few minutes until golden brown. If you are like me, your first pancake may not be the best, but they will improve as you go along.
  7. Slide your pancake out onto a clean plate, put some greaseproof paper on it and move on to the next one. I tend to use some butter every two or three pancakes. If you use it each time, it can get a little greasy, but try it out for yourself.
  8. Carry on making pancakes, layering them up with paper until your batter is finished.
  9. Method for making the Tomato Sauce
  10. Heat the oil in a non-stick frying pan on a medium high heat, add the shallots and garlic. Allow them to cook for a couple of minutes, just to soften.
  11. Add the tomatoes and stir through. Cook on a gentle simmer for 7 minutes, add the basil (remember to keep some back for the top of your dish), stir through and cook for another 3 to 5 minutes. Check for seasoning.
  12. To assemble your Crespelle
  13. Pre-heat your oven to 200C / 400F.
  14. Smear your baking tin with butter.
  15. Place the biggest of your pancakes in the tin. Cover it with a layer of sauce, some pieces of mozzarella, ham and a sprinkle of parmesan. Bear in mind that you will need to repeat this for as many pancakes as you have made. Carry on until your cake tin is full and/or your mix is finished. The top layer is sauce, cheeses and ham with a sprinkling of fresh basil leaves.
  16. If your sauce and pancakes are still warm/hot, then baking will only take about 10 to 15 minutes in the oven.
  17. If your ingredients are cold, then you can cover the tin with some aluminium foil, bake for about 10 minutes and then a further 10 minutes with the foil removed to give a crispy, melting top.
  18. Remove from the oven and allow to rest for a couple of minutes. Release from your baking tin and serve in slices.
  19. Tips and Variations Serve with a simple green salad. You can serve hot or at room temperature. You can get creative with your tomato sauce, using different herbs and cheeses. I love to incorporate some tallegio cheese. You can also use bolognese sauce giving a more lasagne twist. You can make the pancakes in advance. I like to make them a day or two before, they keep well in the fridge. Of course if you have your own recipe for making thin, plain pancakes you can use it in this recipe. These quantities give about 15 pancakes, but dont worry if you get a little more or less. For my first pancake I measure the amount into the ladle, after that I do it roughly

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.99
Ingredient
1 large handful fresh basil leaves
1 large handful fresh basil leaves
40 grs .5 oz. of butter to cook the pancakes
2 cans canned tomatoes
4 larges eggs
170 grs plain oz. flour
4 larges garlic cloves
100 grs .5 oz. parma ham
375 grs oz. mozzarella di bufala
2 tablespoons olive oil
150 grs oz. parmesan cheese
500 milliliters fl. oz. reduced fat milk
2 shallots
Price
$0.08
$0.08
$0.34
$1.76
$1.09
$0.23
$0.27
$0.33
$19.15
$0.33
$3.16
$0.85
$0.28
$27.95

Nutritional Information

Quickview
977 Calories
53g Protein
57g Total Fat
63g Carbs
28% Health Score
Limit These
Calories
977k
49%

Fat
57g
89%

  Saturated Fat
28g
181%

Carbohydrates
63g
21%

  Sugar
17g
19%

Cholesterol
336mg
112%

Sodium
2143mg
93%

Get Enough Of These
Protein
53g
106%

Calcium
2692mg
269%

Vitamin A
4232IU
85%

Selenium
53µg
77%

Phosphorus
631mg
63%

Vitamin B2
0.97mg
57%

Vitamin B1
0.73mg
49%

Manganese
0.83mg
42%

Iron
6mg
37%

Folate
142µg
36%

Vitamin B6
0.67mg
33%

Potassium
1152mg
33%

Vitamin B3
6mg
32%

Vitamin E
4mg
31%

Vitamin B12
1µg
30%

Zinc
4mg
29%

Copper
0.54mg
27%

Vitamin C
21mg
26%

Magnesium
92mg
23%

Vitamin B5
2mg
23%

Fiber
5g
22%

Vitamin K
21µg
20%

Vitamin D
1µg
9%

covered percent of daily need

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