Don’t you think that after making so many recipes out of Essentials of Classic Italian Cooking I’d find one I don’t like? Well, I don’t think it’s happened yet. It sure didn’t happen with this recipe. Yum, it was so good.
Crespelle are basically crepes. Easy to make. They crepe can be made up to 3 days ahead. I made mine the night before. When you do that, this recipe comes together pretty quickly. The filling is sauteed onions, proscuitto, and spinach. Once that’s cooked, you add paremesan and bechamel sauce. You fill the crespelle with the mixture, roll them up, and lay them in a single layer in a pan. You spread the remaining bechamel sauce over them, sprinkle with more parmesan, and dot with butter. Then you bake in a hot oven for 5 minutes, then place under a broiler until lightly browned.
I loved the saltiness of the proscuitto and paremsan, and the creaminess of the bechamel. The filling was so good I wondered if I would complete the dish. Somehow those crepes were disappearing into my mouth instead of going into the baking dish.
I think this will be a recipe I will make next time I have guests over for dinner. It’s quick, easy and so good.