Prep Time: 15 minutes (plus 30 minutes for resting)
Cook Time: 40 minutes
Make-Ahead: Crêpe batter can be made up to 1 day ahead, covered and refrigerated.
1 1/4 cups whole milk
1 cup all purpose flour, sifted
1/2 cup heavy cream
2 large eggs
3 tsp. sugar
Pinch of salt
3 tbs. unsalted butter
14 oz. fontina cheese, grated
2 oz. fresh ricotta cheese
3/4 cup oil-packed sun-dried tomatoes, drained of excess oil and thinly sliced
1/2 cup kalamata olives, pitted and sliced
6 thin prosciutto slices, torn into bite-size pieces
- In a blender, blend milk, flour, cream, eggs, sugar, and salt until smooth. Transfer batter to a bowl, then cover and set aside for 30 minutes. This allows time for flour to absorb all of the liquid.
- Preheat oven to 200°F.
- Using 0.6qt Butter Warmer, melt butter over low heat, then remove from heat.
- Heat a Curtis Stone 8” Frypan over medium-low heat. Lightly brush some butter over pan. Pour about 3 tbs. of batter into center of pan and swirl to coat the bottom thinly. Cook until edge of the crêpe is light brown, about 1 1/2 minutes. Loosen edges gently with a spatula. Carefully turn crêpe over.
- Sprinkle some of fontina cheese, then ricotta cheese, sun-dried tomatoes, olives, and prosciutto over half of crêpe. Cook until bottom begins to brown in spots and fontina cheese melts, about 1 minute.
- Fold uncovered side of crêpe over the filling, then fold crêpe in half again, forming a triangle. Transfer to baking sheet and tent with foil. Place in oven to keep warm while you make more crêpes. Repeat to form 12 crêpes total, brushing pan with butter as needed.