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.