Crispelle with tomato, mozzarella and prosciutto.       Oct 2017

Crispelle, Italian pancake cake.

For a cake to feed 6 people:

Crepe Recipe

  •     300ml milk
  •     3 eggs
  •      teaspoon salt
  •     butter for crepe pan
  •     Enough plain flour to make a double cream like consistancy

Tomato Sauce

  •     1 tin 400g Italian tomatoes 
  •     3 cloves garlic crushed
  •     3 tablespoons extra virgin olive oil
  •     salt, 1/4 teaspoon of sugar

For the Filling

  •     2 fresh mozzarella balls the best you can get
  •     prosciutto thinly sliced (6-8 slices)
  •     The tomato sauce
  •     parmiggiano-reggiano

How to make:

Place first crepe in a  buttered 10’ cake tin or backing dish. Layer with 

1 tablespoon tomato sauce, mozzarella and prosciutto. 

You will be making up to 8 layers, so go sparingly with the cheese. Sprinkle some parmiggiano-reggiano on each layer, but don’t go over the top.

Once you have used up all the goodies and you will have a dish with 6 to 8 layers of pancakes, cheese, tomato sauce and prosciutto.

Top with a sprinkle of parmiggiano-reggiano

Bake for 15 minutes at 350 degrees.

Once cooked serve, sliced like a cake.

Crispelle: how to make:

Add flour gradually to milk. Through a sieve.

Add eggs one at a time, beating. Add salt.

Butter a frying pan.

Cook until just golden remove from pan and keep warm.

Tomato Sauce: how to make:

Take the tomato Sauté garlic in olive oil, remove. 

Add tomatoes, salt, and sugar and cook until liquid is reduced and the tomato separates from the oil about 15 to 20 minutes.

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Cirio peeled plum tomatoes are the result of a long tradition and passion for tomatoes. 

And well worth paying a bit more for. Grown on sun-drenched Italian vines, only the plumpest, ripest, juiciest tomatoes with just the right colour intensity, texture and depth of flavour are selected. We then pick and can on the same day to give a fresh, distinctive and authentic taste of Italy. You can get these great Tomatoes in any good supermarket or grocers.

Agostino Recca can ($1.65/oz.), though most praised the large size and remarkable tenderness of the fish. "Very firm, meaty like good canned tuna" seemed to be the consensus. Well, that and, "Wow, this is salty!"

Barilla knows this best as it has produced durum-wheat pasta for more than 100 years, taking utmost care of quality, as it always has done, selecting the best wheat available and carrying out all the production processes up to the final check in the most efficient way. You can find Barilla Pasta in all good grocers and supermarkets.