Crespelle with Peas Leeks and Ricotta
Ingredients
- For the Crespelle
- 1 cup milk
- 3/4 cup all purpose flour
- 2 eggs
- pinch salt
- 2 tablespoons butter, for cooking
- For the Pea Filling
- 2 cups fresh ricotta
- 1 leek, cleaned, quartered the long way, and sliced finely
- 1/2 cup (1 stick) butter, divided
- 2 cups organic frozen peas, thawed
- 1 pinch fresh grated nutmeg
- 1 cup grated parmigiano reggiano cheese
- salt and pepper
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