Baked Crespelle With Spinach, Prosciutto And Parmesan
From Marcella Hazan
Serves 4
Milk, 250ml
Plain Flour, 90g
Eggs, 2
Salt
Frozen Spinach, 10oz
Bechamel Sauce made with
500ml of Milk, 50g Butter,
50g Flour and Salt
Onion 1 medium, chopped
Prosciutto, chopped 100g
Parmesan, 150g grated
Nutmeg
Put the milk in a bowl and add the flour gradually, whisking to avoid lumps. Add the eggs one at a time, whisking them in rapidly then add the salt
Heat a non-stick frying pan and cook the pancakes one by one, stacking the finished crespelle on a plate
Cook the thawed spinach for about 5 minutes, drain then squeeze the moisture out. Chop roughly.
Sauté the onion in the butter then add the prosciutto and cook for one minute. Add the spinach and cook, stirring for another 2 minutes. Turn this mixture into a bowl and add all but 4tbsp of Parmesan, a pinch of nutmeg, 10tbsp of béchamel and seasoning.
Preheat oven to 230C/ 450F/ Gas 8. Choose a large baking dish and smear the bottom with butter. Lay one of the crespelle on a plate and spread a heaped tablespoon of filling over it leaving a 1cm border all around. Roll it up loosely and place on the bottom of the baking dish with its overlapping edge facing down. Proceed in this manner until you have filled and rolled up all the crespelle and arranged them in a single layer without packing them too tightly.
Spread the remaining béchamel over the crespelle. Make sure the sauce covers the ends of the rolled-up crespelle and fills some of the space between them. Sprinkle with the remaining Parmesan and dot with butter.
Bake for 10 minutes then place the dish under a grill for a further minute to form a light crust on the top.