Crepes With Ricotta

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
240
FAT
44%
CHOL
44%
SOD
19%

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Ingredients for 18 servings

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 cups milk

4 tablespoons butter

1 cup freshly grated soft sheep's milk cheese (cacio, or a young provolone)

4 eggs

1 1/2 cups all-purpose flour

1/2 pound salami, cut into 1/8-inch dice

2 1/2 cups ricotta drained in a strainer lined with cheesecloth for 30 minutes

1/2 pound fresh mozzarella, grated

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