Cook Time 1 hour 30 minutes
250g plain flour, sifted
¼ tsp of salt
2 clove of garlic, chopped
½ teaspoon of chilli
3 sprigs of parsley, chopped
300g baby spinach
125g smoked scamorza, coarsely grated
8 slices of prosciutto
3 tbsp extra virgin olive oil
1 x (400g) can crushed tomatoes
Salt & pepper
Place the flour in a bowl and make a well in the middle. Add the eggs and salt and whisk, adding a little milk at a time until the batter is smooth. Add the rest of the milk whisking thoroughly. It should be the consistency of pouring cream. You can make this batter and/or the crepes a day ahead of time.
Heat a large non-stick frying pan (or crepe pan) over medium-high heat. Brush a little oil in the pan and pour a ladleful of batter into the centre. Swirl the pan to coat the base evenly and cook for 1–2 minutes until golden. Flip and cook for a further minute. Continue to cook the remaining crepes. You will need 6 large crepes.
Place a clean tea towel on a bench and lay the crepes side by side and next to each to form one large rectangle. Ensure that they are slightly overlapping.
Heat a tablespoon of oil in a pan and add the garlic, chilli and parsley followed by the spinach. Cook for a few seconds to wilt and then place into a large bowl. Cool to room temperature, then squeeze any excess liquid out of spinach. Add the ricotta, scamorza, parmesan (reserving a small handful). Season with salt and pepper and mix well.
Preheat the oven to 200C. Oil a baking dish with a tablespoon of oil. Spread the tomato sauce all over and add remaining oil and season with salt and pepper.
Scatter the filling over the crepe rectangle and spread out evenly, leaving a 3 cm boarder. Top with 1 layer of prosciutto.
Starting from the longer side, carefully roll to form a log, using the tea towel to assist in folding the crepes over the filling. Cut into 3 cm pieces. Place into the tomato sauce and sprinkle over remaining parmesan.
Bake in the oven to 15-20 minutes until crisp and golden on top.