About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Baked Crespelle with Spinach, Proscuitto, and Parmesan Filling | Main | Making Polenta »

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.

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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.

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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.

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Comments (2)

Marcella Hazan:

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.

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This page contains a single entry from the blog posted on August 13, 2010 7:03 AM.

The previous post in this blog was Baked Crespelle with Spinach, Proscuitto, and Parmesan Filling.

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