While this dish may not look like much, it makes up for its modest appearance with decadent cheesiness. I love crepes…maybe more than I care to admit. These Crespelle al Formaggio are basically the macaroni and cheese of crepes, so it’s okay to eat them as a meal. Unlike these (which I could eat every single day for the rest of my life). Ricotta, Mozzarella, and Pecorino make for a flavorful yet delicate filling in these crepes. Next time I think I will use Fontina instead of the Pecorino, since Fontina is one of my favorite cheeses. Did I mention the salami? The Italian salami in the filling adds a salty bite, but these would also be delicious if you left it out.
If you’ve never made crepes before, don’t expect perfection on your first try. Practice makes perfect. Julia Child always made hers on super high heat and could cook them perfectly in mere seconds. I am more of a “slow and steady wins the race” style of crepe maker. I use a little bit lower temperature, giving me more time to watch them until they’re perfectly ready to be flipped. It may not be how Julia did it, but it works for me. You can read more about making crepes in this post.