Crespelles with Garlicky Kale and Prosciutto + Provolone
Can we please pretend like Sunday never happened?
Because I just can’t even handle it. The entire city of Seattle experienced a collective heartbreak. Whyyyyyyy do you not give the ball to Marshawn?!
-Sigh-
Let’s talk about something more positive—like these crespelles stuffed with yumminess!
What’s a “crespelle“? It’s an Italian pancake thing, very similar to a crepe, that’s often either filled and rolled, or layered. These particular crespelles are the simplest form possible. There are only two ingredients: flour and water! (Okay, and a little pinch of salt, and a drop of olive oil to cook ’em….)
These thin, chewy, and crispy little pancakes are the most delicious when filled with something salty. My favorite fillings are super garlicky kale tossed with tons of parmesan and pecorino, and (the extra simple filling option) prosciutto and some really good provolone cheese.
The kale mixture that I stuff inside of these is a slight adaptation of my favorite kale salad in existence. I think it is complete perfection inside of the crespelles. It’s super garlicky, a little spicy, zingy from lemon juice, umami-y from the miso, and just so damn addicting!
For the prosciutto + provolone version, I like to use prosciutto di San Daniele because of its slight sweetness, but di Parma would be fantastic as well! As for the provolone, make sure you use something really good! You don’t want the typical stuff you get from the deli that’s almost creamy. The provolone I used is an Italian DOP Provolone Piccante. It’s on the drier side, with an amazing tang and nuttiness. A little of it goes a long way.
And, it happens to come in slices that look like hearts, which is kind of the cutest thing, ever, and quite perfect for the Valentine’s season!
PrintCrespelles with Garlicky Kale and Prosciutto + Provolone
Yield: 8ish small crespelle
Ingredients:
for the garlicky kale:
- 1/2 bunch of lacinato kale, washed and dried
- 2 garlic gloves, minced
- juice from 1 small lemon
- 1/2 tbsp light miso paste (I like using a chickpea miso that is soy-free)
- 1/4 tsp red chili flakes
- 2 tbsp extra virgin olive oil
- 1/4 cup grated parmesan cheese (I use a freshly grated mixture of parmigiano region and pecorino romano)
for the crespelles:
- 1 cup all-pupose flour, sifted
- pinch of kosher salt
- 1 and 1/2 cups water
- olive oil
to serve:
- thinly-sliced prosciutto di San Daniele
- really good Italian provolone
Directions:
for the garlicky kale:
- Remove the stem from the center of each leaf. If you pinch from the bottom and follow the leaf up, it should be super simple to strip the tender part off the stalk. Lay 3 to 4 stem-less leaves on top of each other at a time, roll up, and thinly slice (basically you're chiffonading the kale).
- In a large bowl, whisk together the garlic, miso, lemon juice, and red pepper flakes. While continuing to whisk, add in the olive oil. Add the kale to the bowl and toss with your hands. Add in the cheese and toss again. Allow to sit for 15-30 minutes prior to serving.
for the crespelles:
- Add the sifted flour and salt to a bowl. While whisking, pour in the water and whisk until smooth. Pour through a fine mesh-sieve.
- Heat a small frying pan over medium-high heat. Add in a bit of love oil, then wipe the pan down with a paper towel. Pour in 1/4 cup of batter and immediately tip the pan around so it forms a thin layer. Cook for 3 minutes before flipping and cooking for another 2-3 minutes. The crespelles should be lightly golden.
to serve:
- In the center of a crespelle, place either a bit of the garlicky kale, or a small amount of provolone with a slice of prosciutto. Fold in half, then in half again so that it is now in quarters. Eat!
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This is so unique! I will definitely be trying these!!
Rachael replied: — February 3rd, 2015 @ 11:57 am
And they’re so freaking easy to whip up! I was amazed that flour + water could be so yummy, haha!
Haha! I’m ashamed to say that I didn’t even end up watching the game on Sunday, just because i had a feeling that it wasn’t going to end well for the Seahawks. Oh, well! LOL. And these look absolutely amazing! I love love that kale and prosciutto filling!
I’ve never heard of crespelles before! These look AH-MAZING! Thanks so much for sharing =)
Rachael replied: — February 4th, 2015 @ 5:17 pm
Of course! They’re pretty new to me, too, but I’m obsessed!
These crespelles look amazing! LOVE the garlicky kale and prosciutto! Yum!
I’ve never seen nor heard of these little concoctions before, but I am very much intrigued! The kale filling sounds fantastic. But then so does the prosciutto… Hm… guess I’ll have to make more than one! And then maybe make a sweet version for dessert. I’m thinking raspberries, mangoes and coconut whipped cream. Yup, I’m in. Thanks for the recipe!
Rachael replied: — February 6th, 2015 @ 2:34 am
A sweet version is SUCH a good idea, and that combo sounds divine!