Layered Crespelle with Tomato, Prosciutto and Cheese
This was an enjoyable process. I love making crepes and crespelle—pouring in the batter and twirling the pan. They cook very quickly so making 8 or 9, as the recipe calls for, takes no time at all. I stacked them with wax paper because I made them in the morning, and kept them refrigerated during the day.
I wished I had doubled the tomato sauce recipe because it was fabulous by itself.
The recipe involves layering the crespelle with the sauce, cheeses (fresh mozzarella and parmigiano-reggiano) and shredded prosciutto, then baking the stack in a cake pan.
The result was a fantastic combination of salty, creamy, tangy and rich flavors. It was the perfect “primo” for 4 heavy eaters and could have easily served 6.
Jan, what you have made looks so good that I am tempted to start making crespelle again. I seem to have fallen out of the habit of doing them, something that has happened with a number of other delicious dishes that I used to teach in my classes. Once I stopped teaching I stopped making them and it is a pity.
I hope that this crespelle chapter was revelatory in demonstrating how crêpes can ape the layering and wrapping attributes of pasta and give rise to a separate, delectable category of dishes that can be either primi piatti or piatti unici (one-course meals).
Thank for your empathy and skill.
Jan, this looks wonderfully delicious. I am sad to see the end of the crespelle chapter.