Herb Pesto and Ricotta-Stuffed Crespelle with Arugula

1. Preparing the Crepe Batter

Start by combining 3/4 cup of whole milk, 2 large eggs, and 1/4 teaspoon of kosher salt in a blender. Blend the mixture for a few seconds until it’s smooth. Next, add 3/4 cup of all-purpose flour to the blender and blend again for about 20 seconds. Finally, pour in 2.5 tablespoons of melted unsalted butter and blend for an additional 10 seconds to ensure the batter is smooth and lump-free. Transfer the batter to a container and let it rest for at least 30 minutes, or refrigerate it for up to 24 hours.

2. Cooking the Crepes

Heat an 8-inch crepe pan or a nonstick frying pan over medium-high heat and lightly butter the surface. Pour 1/4 cup of the batter into the pan, tilting it to spread the batter evenly. Cook the crepe until the edges start to dry and the bottom is golden brown, which should take about 1 minute. Flip the crepe and cook for another 20 seconds until the center is firm and the second side is browned. Remove the crepe from the pan and stack it on a plate. Repeat this process with the remaining batter, adding more butter to the pan as needed. You should end up with 8 crepes.

3. Preparing the Arugula Salad

While the crepes are cooling, prepare the arugula salad. Toss the arugula with a drizzle of extra-virgin olive oil, a splash of fresh lemon juice, and a pinch each of kosher salt and freshly ground black pepper.

4. Assembling the Crespelle

To assemble the crespelle, take each crepe and spread a generous tablespoon of pesto over its surface. Add a spoonful of fresh whole-milk ricotta cheese on top of the pesto, followed by a small handful of the dressed arugula. Roll up each crepe loosely and place them seam-side down on a serving platter. You can choose to serve the crespelle with the arugula salad inside or on top for a more decorative presentation.