Crespoline from Venafro

Beat the eggs in a bowl and add the flour sprinkling in graduallyStir constantly to avoid lumps. Gradually pour in the milk and add 2.5 dl of water, until you obtain a very thin batter. Salt, filter the mixture to make it uniform and let it rest in the refrigerator for at least 30 minutes.

Heat over low heat a skillet Make 18 cm (7.09 in) crepes. Once the bottom is hot, lightly grease it with a paper towel dipped in oil; pour in a ladleful of batter and spread it into a thin layer. Cook each crepe until the surface is set and the edges come away easily, then flip them and finish cooking without browning them.

Chop finely cooked ham, prosciutto, Naples-style salami, mortadella, Emmental and primo sale, or scamorza of pasta of caciocavallo or caciocavallo fresh. Work the ricotta until it becomes creamy, then add the chopped ingredients and mix well. the mixture evenly.

Add the béchamel sauce a little at a time to the mixture of ricotta and cured meats, stirring after each addition. Stop when the filling is soft, fluffy, and easily spreadable, yet firm enough to stay on the crepe without dripping.

Arrange the crepes on a work surface and spread a layer of filling about 2 mm thick on each, leaving the filling evenly distributed. Gently roll them up like cannelloni, ensuring the filling adheres to the inside surface and keeping the cylinder compact.

Transfer the rolls to the refrigerator and let them rest for at least an hour. Chilling should make the cylinder more stable and the filling firmer, allowing for a clean cut without deforming the spiral.

Cut each roll into evenly sized logs, approximately 3 cm (1.18 in) high. Make sure the cut clearly shows the filling spiral and maintains a uniform height, so that all the crepes cook evenly.

Butter one or more baking dishes Arrange the logs side by side, spiral-side up. Pour half a glass of cold water on the bottom: this will help keep the loaf soft while baking.

Dust the surface of the crepes with the Parmigiano Reggiano grated cheese, distributing it evenly. The coating should be generous and even, so that the gratin is evenly distributed during cooking.

Bake in preheated oven at 180°C (356°F) and bake for about 30 minutes. Remove from the oven when the surface is clearly golden and the filling is hot; the cheese should have formed an even gratin without burning the edges.