Crespelle ai Formaggi Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living Radio’s Thanksgiving Hotline.

Ingredients 

For the Batter

1 1/2 cups all-purpose flour

4 large eggs

1/2 teaspoon freshly ground nutmeg

Pinch sea salt

2 cups whole milk

Method 

1. Place the flour in a large bowl. Crack the eggs into the flour and whisk them in. Add the nutmeg and salt, then whisk in the milk.

2. Strain the batter in a sieve to remove any lumps. Allow the batter to stand for 30 minutes at room temperature.

For the Filling 

2 1/2 cups fresh ricotta, drained in a strainer lined with

cheesecloth for 30 minutes

4 ounces fresh mozzarella, coarsely grated to yield 1/2 cup

1 cup grated soft sheep’s milk cheese (such as Cacio di

Roma, or a young provolone), plus extra for garnish

3 tablespoons extra-virgin olive oil

8 ounces sopressata (Italian dry cured salami), cut into

thin matchsticks, a small handful reserved for

garnish

Kosher salt, to taste

Freshly ground pepper, to taste

1. Combine the ricotta, mozzarella and sheep’s milk cheese in a bowl. Add olive oil and the salami and stir to combine. Season with salt and pepper.