Almost a cross between a crepe and cannelloni, these cheese-smothered pancakes should be enjoyed at any time of year The first is always a dud, a rumple in the corner of the frying pan. The second isn ...

1. Combine crespelle ingredients and whisk until smooth. Chill for 12 hours or overnight. 2. To cook each crespelle, add a teaspoon of butter or olive oil to a small saute pan over high heat. Pour 2-3 ...

Traditional Italian crespelle can be baked in layers with tomato and cheese like a lasagne. But we can't blame you if you can't help but eat them as soon as they're filled. Crespelle are the typically ...

Say “ciao” to the crepe's Italian cousin, crespelle. I wrote this recipe during a visit to Italy, so making it takes me right back to Tuscany. These have a mushroom and ricotta filling and are served ...

Not quite a crepe or a manicotti, but equally delicious, crespelle combines the attributes of both to make a delicious dish that can be savory or sweet, per La Cucina Italiana. Crespelle may not be as ...

1. Place the porcini in a bowl and pour boiling water over to cover. Let stand until very soft, about 30 minutes. 2. Meanwhile, combine the flour and 1 teaspoon sea salt in a mixing bowl. Whisk in the ...

Crespelle are mostly found in Tuscany and perform the role of pasta here but they’re much lighter. Make the filling one day and the batter the next. They can easily be assembled on the third day. The ...

IN 2001, when Albert Di Meglio was about to become the executive chef at Osteria del Circo in Manhattan, the owner, Sirio Maccioni, asked him to travel through Tuscany first on an eating tour. There, ...

How to put to good use a fresh béchamel sauce? WIth oven baked crispelle of course: Parlapà chef Giorgio Balzarro explains how to master this recipe.

The crespelles are easy if time-consuming (they can be cooked a day ahead and refrigerated tightly wrapped to stay supple), and the filling and sauce are even simpler. The technique is very French: ...