Neapolitan-style crespelle (savoury crêpes)

Neapolitan-style crespelle are crêpes with a fairly light filling, because most of the ingredients go into making the sauce that completes them. A delicious one-dish meal, perfect for Sunday!

INGREDIENTS

• 4 eggs
• 100 g flour
• 2 dl milk
• 60 g grated grana padano
• 200 g buffalo ricotta
• 200 g mozzarella di bufala (buffalo mozzarella)
• 2 purple aubergines

• 200 g tomato passata
• 20 Gaeta black olives
• 1 clove of garlic
• 1 bunch of parsley
• extra virgin olive oil
• black pepper
• salt
  
  Neapolitan-style crespelle are based on a recipe similar to that of traditional crêpes, but with one extra ingredient, grana padano, which makes them less plain and much tastier. The filling is delicate, while the top is finished with a sauce made from tomato passata, aubergines, capers and Gaeta olives.
  
  HOW TO MAKE: NEAPOLITAN-STYLE CRESPELLE1To make the Neapolitan-style crespelle, start with the batter. Break the eggs into a bowl and beat them with a fork. Add the flour, a pinch of salt, half the parmesan, a grinding of pepper and the milk in a thin stream, and mix the ingredients together with a whisk. 2Grease a 16-centimetre pan with a spoonful of oil, heat it over a high flame, pour in a small ladleful of batter, spread it over the base and cook the crespelle for about a minute on each side. As they are ready, transfer them to a plate and continue. Mix the ricotta with the remaining parmesan, a handful of chopped parsley leaves and a pinch of salt. 3Spread the resulting mixture over the crespelle. Roll them up like cannelloni and arrange them in a lightly oiled baking dish. 4Peel the clove of garlic, let it brown in a non-stick pan, then remove it. Add the aubergines, washed, trimmed and diced, along with a pinch of salt, and cook covered for 5 minutes. Add the pitted olives, the tomato and a pinch of salt, and continue cooking over a low flame for 10 minutes. 5Pour the sauce over the crespelle and bake in a preheated oven at 180° for 20 minutes. Scatter over the diced mozzarella and warm through in the oven for 5 minutes. Serve the Neapolitan-style crespelle piping hot!