The Chew: Ricotta Salami Crepes Recipe & Kelly Clark Bronze Medal

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The Chew: Kelly Clark Bronze Medal

Three-time snowboarding medalist Kelly Clark brought her brand new bronze medal to The Chew’s kitchen for a slumber party, where she greeted the entire audience and The Chew crew, who were all clad in pajamas. She helped Mario prepare a Ricotta Salami Crepes Recipe as a delicious appetizer, lunch, dinner or a midnight snack.

Clark’s athletic prowess gives her a healthy appetite. She said that she enjoyed her time in Sochi, Russia, which was her fourth trip to the Olympic games. Carla, Daphne, and Clinton got to safeguard Clark’s medal while she was cooking.

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Kelly Clark’s family owned an Italian restaurant, she she grew up in the apartment above the restaurant. That means she knows how to cook, though she spends most of her time training for snowboarding competitions.

The Chew: Mario Batali Ricotta Salami Crepes Recipe Ingredients

The Chew: Ricotta Salami Crepes Recipe & Kelly Clark Bronze Medal

The Chew’s Mario Batali worked with bronze medalist snowboarder Kelly Clark on a delicious Ricotta Salami Crepes Recipe as a perfect midnight snack.

Batter Ingredients

  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 4 Eggs
  • 2 cups Whole Milk

Filling Ingredients

  • 2 1/2 cups drained Ricotta (strain through cheesecloth for half an hour)
  • 1 cup grated Pecorino
  • Nutmeg
  • 8 oz grated Mozzarella
  • 8 oz diced Salami

Other Ingredients

  • 4 tbsp room temp Unsalted Butter
  • Parmigiano-Reggiano
  • Olive Oil

Mario Batali: The Chew Ricotta Salami Crepes Recipe Directions

  1. Whisk eggs into flour for the batter.
  2. Last, add salt and milk. Let sit for 20 minutes.
  3. Combine Pecorino with Mozzarella, Salami, and nutmeg in a bowl, stirring until smooth.
  4. Heat a crepe pan on medium high. Prep with olive oil.
  5. Reduce heat to medium and pour in about two tablespoons of batter, swirling to coat the bottom of your pan.
  6. Cook until golden, around 35 seconds.
  7. Flip and cook for another 20 seconds before resting on a plate.
  8. Continue until all the batter has been used, producing about a dozen and a half crepes.
  9. Preheat oven to 450 F.
  10. Prepare a baking dish with some of your butter.
  11. Save 1/4 filling as topping.
  12. Fill crepes with a few tablespoons each of the filling.
  13. Carefully fold them in half.
  14. Arrange them so they are slightly overlapping in the baking dish.
  15. Grate Parmigiano-Reggiano and nutmeg over the top.
  16. Bake 13 to 14 minutes, until hot and crisp.
  17. Serve hot or at room temperature.

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