The summer crepes are a simple and cold first course, ideal for preparing on special occasions. They are nothing more than a variation of the classic crepes, but filled with cold ingredients. A first course where you only need to focus on cooking the basic crepe recipe.
You can then fill them according to your tastes and imagination. For today’s recipe, I was inspired by the classic filling usually used for piadina: prosciutto, squacquerone, and arugula. For a vegetarian version, you can use grilled eggplant instead of ham, or roasted peppers.
A really simple and tasty first course, which was a huge success at home, especially because everyone then enjoyed suggesting alternative fillings to use. I’ll tell you more, this year these crepes will definitely be part of my Ferragosto menu. Curious to find out how to make them? I’ll leave you the recipe below, because summer crepes with prosciutto, squacquerone, and arugula are ready in a click!
If you’re interested in other summer first courses, read also:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12 crepes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
- Energy 305.02 (Kcal)
- Carbohydrates 21.94 (g) of which sugars 4.40 (g)
- Proteins 21.96 (g)
- Fat 14.81 (g) of which saturated 7.13 (g)of which unsaturated 6.52 (g)
- Fibers 0.66 (g)
- Sodium 1,047.54 (mg)
Indicative values for a portion of 151 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 1.75 cups all-purpose flour
- 2 cups milk
- 10.6 oz prosciutto
- 7 oz squacquerone cheese
- arugula (to taste)
Tools
- Crepe Pan
- Mixing Bowl
- Cutting Board
- Knife
- Whisk
Steps
To make the summer crepes, you first need to prepare the batter. Place the eggs with part of the milk and the flour in a mixing bowl. Then start mixing with a whisk. As the ingredients begin to combine, continue adding the milk, stirring continuously to avoid lumps. You should achieve a smooth and homogeneous batter. To help, if you prefer, you can then blend everything with an immersion blender.
Cover with plastic wrap and let it rest in the refrigerator for at least 30 minutes. After resting, take the bowl and scoop a little batter with a ladle. Pour it onto a non-stick pan you have previously heated, trying to distribute it over the entire surface.
As soon as the first bubbles form, flip the crepe with a spatula and continue cooking on the other side. Continue in this way until you have used up all the batter you prepared. I made 12 crepes.
Let the crepes cool down. Then spread a couple of tablespoons of squacquerone cheese on half of each crepe. Add some arugula and a few slices of prosciutto. Then fold the crepe in half and then in half again.
The crepes with prosciutto, squacquerone, and arugula are ready! Add a tablespoon of squacquerone on top and serve.
Storage and Tips for Summer Crepes
Summer crepes can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Summer Crepes
What can I substitute for squacquerone?
Alternatively, you can use stracchino or another spreadable cheese of your choice.
