Crêpe Rotolo
Recipe /Justine Schofield as seen on Everyday Gourmet
250g plain flour, sifted
3 eggs
¼ tsp salt
500mL milk
3 tbsp extra-virgin olive oil, plus extra for brushing
2 cloves garlic, finely chopped
½ teaspoon chilli
3 sprigs parsley, chopped 300g baby spinach
500g That’s Amore Ricotta
125g That’s Amore Smoked
Scamorza, coarsely grated
50g That’s Amore Grated Local Parmesan
Salt & pepper, to taste
400g tin crushed tomatoes
8 slices prosciutto
Preheat the oven to 200ºC.
Sift the flour into a mixing bowl and make a well in the middle. Add the eggs and
