Crespelle Ai Piselli and Parmigiano: Crepes with Peas

Ingredients

• 1 1/2 cups all-purpose flour
• 4 eggs
• 1/2 teaspoon salt
• 2 cups milk
• 4 tablespoons butter
• 2 cup freshly shucked peas
• 2 1/2 cups ricotta drained in a strainer lined with cheesecloth for 30 minutes
• 1 cup Parmigiano-Reggiano, grated
• 1/4 cup butter, cut into small chunks

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