Look at this recipe for crepes stuffed with burrata and Iberian ham that I’ve pulled out of my sleeve! A few days ago, I felt like experimenting with burrata. For those who don’t know, burrata is a cheese typical of Puglia, a pouch of mozzarella filled with cream and stracciatella (not the ice cream! Stracciatella is also the name for the little threads of fresh mozzarella).
Anyway, after thinking about what I could pair it with, I came up with this mix of star products from France, Italy, and Spain, and they turned out delicious. Oh, I recommend you don’t forget the dill and the honey-based vinaigrette for the garnish: It’s what gives it that definitively spectacular touch.
Enjoy your meal!
Crepes stuffed with burrata, Iberian ham, and diced tomatoes
Autor: La ragazza col mattarello
Número de raciones: 8
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- For the crepes:
- 340 ml milk
- 170 g flour
- 2 eggs
- 30 g butter
- A pinch of salt
- For the filling:
- 125 g acorn-fed Iberian ham
- 1 burrata
- 4 pear tomatoes
- 2 tablespoons honey
- Balsamic vinegar of Modena
- 2 sprigs of dill
- Virgin olive oil
- Salt
Instrucciones
- Sift the flour into a bowl.
- Incorporate the milk little by little, mixing so that no lumps form.
- Add the 2 beaten eggs and a pinch of salt.
- Let it rest in the refrigerator for half an hour.
- Add the melted butter and mix until you get a homogeneous batter.
- Heat a crepe pan or a non-stick pan.
- Add a knob of butter to the pan.
- When the butter is hot, pour a little less than a ladle of the crepe batter into the pan and move it so the batter covers the entire bottom. The crepe must be very thin.
- Flip the crepe, lightly browning the other side without overdoing it.
- Throw the first crepe in the trash. Theoretically, this one is no good because it has absorbed too much grease; it only serves to season the pan well.
- Repeat the operation for the other crepes (which we won't throw away), but without adding more butter to the pan, as it is already perfectly greased.
- Cut the tomatoes into quarters and remove the seeds. Only the pulp should remain.
- Cut the tomatoes into small cubes and dress them with a little virgin olive oil and balsamic vinegar of Modena.
- Cut the ham into small pieces if you haven't bought it pre-cut into thin shavings.
- Shred the burrata so it is easy to distribute on the crepes.
- Heat the pan again and place one of the crepes in it.
- Fill the center of the crepe with an equal proportion of burrata and tomato and a little less ham, since its flavor is more intense.
- Fold the crepe and heat it well on both sides so the heat penetrates well and the burrata warms up completely, but without burning the crepe.
- Put 2 tablespoons of honey, one of oil, and one of balsamic vinegar of Modena in a cup and stir until the dressing is well emulsified, just as you would prepare a vinaigrette.
- Drizzle a teaspoon of the dressing over the crepe.
- Sprinkle a little fresh dill over the crepe.
