For the batter
1 egg
1 tablespoon of melted butter
3/4 cup of milk (180 ml)
1/2 cup of all-purpose flour (60 g)
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
For the filling
1/2 cup of ricotta cheese (65 g) sieved
1/3 cup of heavy cream (80 ml)
1/4 cup of chopped parsley (20 g)
1 1/2 cups of diced tomatoes, peeled and seeded (270 g)
200g of mortadella, finely chopped
2 tablespoons of olive oil
6 drops of hot pepper sauce
1 tablespoon of ground cinnamon
1 teaspoon of salt
For the batter
1 egg
1 tablespoon of melted butter
3/4 cup of milk (180 ml)
1/2 cup of all-purpose flour (60 g)
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
For the filling
1/2 cup of ricotta cheese (65 g) sieved
1/3 cup of heavy cream (80 ml)
1/4 cup of chopped parsley (20 g)
1 1/2 cups of diced tomatoes, peeled and seeded (270 g)
200g of mortadella, finely chopped
2 tablespoons of olive oil
6 drops of hot pepper sauce
1 tablespoon of ground cinnamon
1 teaspoon of salt
Prepare the batter: In a medium bowl, combine all ingredients and mix well with a hand whisk
In a non-stick skillet with a 22cm diameter bottom, spread 3 tablespoons of the batter and cook over medium heat until golden brown on the bottom
Flip the crepe and let it cook for another minute on the other side
Transfer to a plate and repeat with the remaining batter. Reserve
Prepare the filling: In a large bowl, combine all ingredients and mix well with a wooden spoon
Divide the filling into six equal parts and reserve
Place a reserved crepe on a large plate
Top it with one part of the filling and smooth it out with a spatula
Cover with another crepe and top it with another part of the filling, smoothing it out with a spatula again
Repeat this process four more times to finish with a crepe
Gently press the cake with your hands to settle the layers
Using a sharp knife, carefully cut the cake in a cross shape and serve immediately
532 calories per slice
