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Mario Batali Crispy Crepes with Prosciutto Pancetta and Rosemary

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A savory & crispy crepe is delicious any time of day!

2 cups all-purpose flour
1 teaspoon salt
1 egg (beaten)
5 1/2 cups cold water
1/3 cup olive oil (divided)
2 cloves garlic (peeled and minced)
1/4 pound pancetta (finely chopped)
1 tablespoon rosemary (finely chopped)
1/4 pound prosciutto (thinly sliced)
2 cups Parmigiano-Reggiano (grated)
kosher salt and freshly ground black pepper (to taste)

In a large bowl add flour, salt and egg and whisk to combine. Add 2 cups water and beat with a whisk for 5 minutes or until very smooth. Add the remaining water and quickly stir to combine. Allow to stand for 1 hour.
In a medium sauté pan add 2 tablespoons of olive oil and heat over medium-high heat. Add garlic, pancetta and rosemary, and cook until pancetta begins to crisp, about 5 minutes. Season with freshly ground black pepper. Transfer to a bowl and allow to cool slightly.
In a 14-16-inch nonstick skillet, add 1 tablespoon olive oil and place over medium heat. Remove pan from heat and pour batter to thinly coat the pan, swirling the pan to coat evenly. Return the pan to the heat and cook until golden brown, about 4 minutes. Flip and cook on the other side until golden brown, about another 3-4 minutes. Remove to a plate and repeat until 10-12 crepes are formed.
To serve, reheat crepe in the same pan, add 1 tablespoon of pancetta mixture, a piece of prosciutto, and sprinkle with Parmigiano-Reggiano. Fold into quarters and serve warm.
Tip: make the batter up to one day ahead of time! But make the crepes to serve, they will harden and crisp up quickly!

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