Site icon La ragazza col mattarello

Crepes stuffed with burrata, Iberian ham, and diced tomatoes

Mia Villar Raurich

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:
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
  1. Sift the flour into a bowl.
  2. Incorporate the milk little by little, mixing so that no lumps form.
  3. Add the 2 beaten eggs and a pinch of salt.
  4. Let it rest in the refrigerator for half an hour.
  5. Add the melted butter and mix until you get a homogeneous batter.
  6. Heat a crepe pan or a non-stick pan.
  7. Add a knob of butter to the pan.
  8. 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.
  9. Flip the crepe, lightly browning the other side without overdoing it.
  10. 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.
  11. 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.
  12. Cut the tomatoes into quarters and remove the seeds. Only the pulp should remain.
  13. Cut the tomatoes into small cubes and dress them with a little virgin olive oil and balsamic vinegar of Modena.
  14. Cut the ham into small pieces if you haven't bought it pre-cut into thin shavings.
  15. Shred the burrata so it is easy to distribute on the crepes.
  16. Heat the pan again and place one of the crepes in it.
  17. 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.
  18. 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.
  19. 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.
  20. Drizzle a teaspoon of the dressing over the crepe.
  21. Sprinkle a little fresh dill over the crepe.
3.2.1311

 
Exit mobile version