{"id":17039,"date":"2015-08-02T13:54:57","date_gmt":"2015-08-02T11:54:57","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/crepes-stuffed-with-burrata-iberian-ham-and-diced-tomatoes\/"},"modified":"2026-08-27T11:25:01","modified_gmt":"2026-08-27T09:25:01","slug":"crepes-stuffed-with-burrata-iberian-ham-and-diced-tomatoes","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/crepes-stuffed-with-burrata-iberian-ham-and-diced-tomatoes\/","title":{"rendered":"Crepes stuffed with burrata, Iberian ham, and diced tomatoes"},"content":{"rendered":"<p>Look at this recipe for crepes stuffed with burrata and Iberian ham that I&#8217;ve pulled out of my sleeve! A few days ago, I felt like experimenting with burrata. For those who don&#8217;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).<\/p>\n<p><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0325m.jpg\"><img  title=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2413\" src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0325m.jpg\"  alt=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1280\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0325m.jpg 1344w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0325m-400x267.jpg 400w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0325m-800x533.jpg 800w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0325m-768x512.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0325m-1200x800.jpg 1200w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0325m-1000x667.jpg 1000w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><\/p>\n<p>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&#8217;t forget the dill and the honey-based vinaigrette for the garnish: It&#8217;s what gives it that definitively spectacular touch.<\/p>\n<p>Enjoy your meal!<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_1.jpg\"><img  title=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2417\" src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_1.jpg\"  alt=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\"  width=\"960\" height=\"1280\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_1.jpg 960w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_1-400x533.jpg 400w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_1-768x1024.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_1-600x800.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_2.jpg\"><img  title=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2418\" src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_2.jpg\"  alt=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\"  width=\"960\" height=\"1280\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_2.jpg 960w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_2-400x533.jpg 400w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_2-768x1024.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_2-600x800.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_3.jpg\"><img  title=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2419\" src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_3.jpg\"  alt=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\"  width=\"960\" height=\"1280\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_3.jpg 960w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_3-400x533.jpg 400w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_3-768x1024.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_3-600x800.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_4.jpg\"><img  title=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2420\" src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_4.jpg\"  alt=\"Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1280\" height=\"960\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_4.jpg 1280w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_4-711x533.jpg 711w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_4-768x576.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/crepes_burrata_4-1067x800.jpg 1067w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"#rating#\">\t<link itemprop=\"image\" href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2015\/08\/IMG_0311m-800x533.jpg\" \/>\n<div class=\"item ERName\">Crepes stuffed with burrata, Iberian ham, and diced tomatoes<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">La ragazza col mattarello<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT55M\">55 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">8<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">[b]For the crepes:[\/b]<\/li>\n<li class=\"ingredient\">340 ml milk<\/li>\n<li class=\"ingredient\">170 g flour<\/li>\n<li class=\"ingredient\">2 eggs<\/li>\n<li class=\"ingredient\">30 g butter<\/li>\n<li class=\"ingredient\">A pinch of salt<\/li>\n<li class=\"ingredient\">[b]For the filling:[\/b]<\/li>\n<li class=\"ingredient\">125 g acorn-fed Iberian ham<\/li>\n<li class=\"ingredient\">1 burrata<\/li>\n<li class=\"ingredient\">4 pear tomatoes<\/li>\n<li class=\"ingredient\">2 tablespoons honey<\/li>\n<li class=\"ingredient\">Balsamic vinegar of Modena<\/li>\n<li class=\"ingredient\">2 sprigs of dill<\/li>\n<li class=\"ingredient\">Virgin olive oil<\/li>\n<li class=\"ingredient\">Salt<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Sift the flour into a bowl.<\/li>\n<li class=\"instruction\">Incorporate the milk little by little, mixing so that no lumps form.<\/li>\n<li class=\"instruction\">Add the 2 beaten eggs and a pinch of salt.<\/li>\n<li class=\"instruction\">Let it rest in the refrigerator for half an hour.<\/li>\n<li class=\"instruction\">Add the melted butter and mix until you get a homogeneous batter.<\/li>\n<li class=\"instruction\">Heat a crepe pan or a non-stick pan.<\/li>\n<li class=\"instruction\">Add a knob of butter to the pan.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Flip the crepe, lightly browning the other side without overdoing it.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Repeat the operation for the other crepes (which we won&#8217;t throw away), but without adding more butter to the pan, as it is already perfectly greased.<\/li>\n<li class=\"instruction\">Cut the tomatoes into quarters and remove the seeds. Only the pulp should remain.<\/li>\n<li class=\"instruction\">Cut the tomatoes into small cubes and dress them with a little virgin olive oil and balsamic vinegar of Modena.<\/li>\n<li class=\"instruction\">Cut the ham into small pieces if you haven&#8217;t bought it pre-cut into thin shavings.<\/li>\n<li class=\"instruction\">Shred the burrata so it is easy to distribute on the crepes.<\/li>\n<li class=\"instruction\">Heat the pan again and place one of the crepes in it.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Drizzle a teaspoon of the dressing over the crepe.<\/li>\n<li class=\"instruction\">Sprinkle a little fresh dill over the crepe.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1311<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Look at this recipe for crepes stuffed with burrata and Iberian ham that I&#8217;ve pulled out of my sleeve! A few days ago, I felt like experimenting with burrata. For those who don&#8217;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&#8217;t forget the dill and the honey-based vinaigrette for the garnish: It&#8217;s what gives it that definitively spectacular touch. Enjoy your meal! &nbsp; &nbsp; &nbsp; Crepes stuffed with burrata, Iberian ham, and diced tomatoes Author: La ragazza col mattarello Prep time: 35 mins Cook time: 20 mins Total time: 55 mins Serves: 8 Ingredients [b]For the crepes:[\/b] 340 ml milk 170 g flour 2 eggs 30 g butter A pinch of salt [b]For the filling:[\/b] 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 Instructions 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&#8217;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&#8217;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. 3.2.1311 &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":2411,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2796,389,732],"tags":[1243,3255,2971,3245],"class_list":["post-17039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-recipes","category-second-courses","tag-burrata-es","tag-crepes-2","tag-iberian-ham","tag-white-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Crepes stuffed with burrata, Iberian ham, and diced tomatoes ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Look at this recipe for crepes stuffed with burrata and Iberian ham that I&#039;ve pulled out of my sleeve! 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