Crespelle with Mozzarella, Parma Ham and Tomato Sauce Recipe

In a large bowl, combine the eggs, flour, milk, and salt. Whisk everything together with a metal whisk until the batter is completely smooth; it should be thin. This recipe yields about 15 pancakes, but don't worry if you get a few more or less.

Lightly smear your pan with butter, using the butter wrapper or a piece of greaseproof paper to spread it evenly. Place the pan over medium-high heat until hot. For the first pancake, measure about 75ml (2 1/2 fl. oz.) of batter into a ladle, then pour it into the center of the hot pan and swirl to spread it thinly over the entire base.

Cook until the batter starts to set and small air pockets appear on the surface. Gently lift one side with a spatula to check for a golden brown underside, which usually takes a few minutes. Flip the pancake with a spatula or by tossing it, and cook the other side for another few minutes until it's also golden brown. Slide the cooked pancake onto a clean plate, placing a piece of greaseproof paper on top before starting the next. I find using a small amount of butter every two or three pancakes prevents them from getting too greasy.

Continue making pancakes, layering them with greaseproof paper, until all the batter is used. Set aside while you prepare the sauce and assembly.

Place the largest of your cooked pancakes in the buttered baking tin. Cover it with a layer of tomato sauce, some pieces of mozzarella, a few slices of Parma ham, and a sprinkle of Parmesan cheese. Continue layering the pancakes, sauce, mozzarella, ham, and Parmesan until the tin is full or you've used all your ingredients. The top layer should be sauce, cheeses, and ham, finished with a sprinkling of fresh basil leaves.

If your sauce and pancakes are still warm, bake for about 10 to 15 minutes. If your ingredients are cold, cover the tin with aluminum foil and bake for about 10 minutes, then remove the foil and bake for another 10 minutes to get a crispy, melted top.