So this one is kind of like cannelloni, except that it’s not.
I first tried this dish in England while visiting family. I was so confused by it because I ordered a dish that was written in Italian and didn’t exactly know what I was ordering. It seemed like cannelloni but the texture of the “pasta” tubes was like a crepe…I could swear it was a crepe… Well later when I learned the word crespelle… I realized that it indeed was a crepe. YUM! Who knew? I simply must delve more into authentic Italian cuisine. I know so little. I mean I can make a mean Bolognese, I can make a wicked braised Italian Stew on polenta or gnocchi and I can make great eggplant pizza drizzled in Balsamic reduction and sprinkled with red pepper flakes… But that said.. I have a lot to learn.
Anyway I made this a couple times before I deemed it worth of posting… and I think it’s pretty darn good now… so here ya go!
Green & White Filling:
- Fresh baby spinach (bag, clamshell or bunch)
- Fresh baby kale (bag or clamshell, or finely chopped de-stemmed bunch of regular kale)
- Fresh baby chard (same as kale)
- Garlic (lots)
Wilt washed greens in butter with chopped garlic til softened… season with salt and pepper. Transfer to a collander over a bowl to drain excess liquid and cool down while prepping other ingredients.
- Ricotta (large tub)
- Mozzarella grated (large chunk)
- White wine
- Heavy whipping cream
Once the greens have cooled and drained (press down with some paper towel if you feel like they are still too moist) mix in the cheeses. Drizzle in a bit of white wine and cream and combine til beautiful. Put in fridge til needed.
- 1 cup spelt flour
- 1/2 teaspoon good salt
- 3 large eggs
- 1 cup milk
- 3 tablespoons melted unsalted butter
- Dash good salt
- Sprinkle freeze dried or fresh chopped basil (don’t use dehydrated basil it won’t taste the same)
- Butter and olive oil for frying
Preheat a pan to medium heat.
Mix dry ingredients, then add wet, whisk til smooth. Don’t over mix though!
Cook crespelle in butter and oil. Small amount of batter swirled around pan til a thin circle is created. Cook til set, gently push edges, sashay flipper under, flip and cook side B til golden. They are basically, or literally, Italian crepes.
Cook, stack, repeat.
I cheated this time around and used Mario Batali’s Alla Vodka Sauce since it is made with proper ingredients and heck when you are making a bunch of crespelle it helps to skip a step!
But feel free to make your own! I usually make my own sauces but with so many delicious things happening here, honestly you won’t notice!
If I was to make my own I would probably start with this recipe from Serious Eats because they are one of my go-to sites for food guidance and inspiration. So if you wanna go whole-sauce… then try this Vodka Cream Sauce and then make it your own!
When I get around to making my own I shall update y’all.
Putting It Together and Then Baking It… and Then Eating It:
Preheat oven to 375F ish.
Take a crespelle. Dollop a thick line of Green & White Filling. Roll like a rolled taco. Put into a baking dish.
Do this until the dish is full. Then take another baking dish… and fill that one.
Top with Vodka Sauce.
Top that with grated Asiago or Parmesan.
Bake for maybe 25-35 minutes. Basically you want it all warm and melty. When it smells done and looks done. It’s done.
Serve with salad if you want. But honestly there are so many veggies happening here, I wouldn’t fell guilty just eating it as is. Plus with the spelt flour… you won’t feel so heavy and dense after! Bonus!
Forgive the lack of a proper plated picture, Again was so hangry I dug right in! Serve with some Balsamic reduction and red pepper flakes if inclined. I am! Oh and drink the rest of the white wine! You wouldn’t want that going to waste 😉 As if!