italianutama· 4 servings
≈808 kkal · P 32.5g · L 30.8g · KH 100.9g (per recipe, TKPI estimate)
Crespelle alla Fiorentina
MBG-eligible
Ingredients
- 250g all-purpose flour
- 1 large egg
- 1 cup milk
- 1/2 cup water
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tbsp butter
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
Instructions
- 1In a large bowl, whisk together the flour, salt, and olive oil to form a well.
- 2Make a well in the center of the flour mixture and pour in the egg, milk, and water. Stir gently with a fork until the dough comes together.
- 3Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- 4Cover the dough with a clean cloth and let it rest for 30 minutes.
- 5Divide the dough into 4 equal parts and roll each part into a thin circle, about 1/8 inch thick.
- 6Heat a large skillet over medium heat and melt the butter. Cook the crespelle, one at a time, for about 2 minutes per side until golden brown.
- 7Sprinkle the cooked crespelle with Parmesan cheese, breadcrumbs, parsley, basil, rosemary, and sage.
- 8Fold the crespelle in half and serve immediately.
Source: llm-generated