Comments on: Crespelles; Cooking Italy

By: cocidodesopa

cocidodesopa — Mon, 29 Aug 2011 07:11:18 +0000

A lovely recipe with an interesting Italian touch. What I really find amazing is such a heap of crepes one on top of the other. Really amasing.

Cheers!

By: Libby

Libby — Sat, 21 Nov 2009 05:35:51 +0000

Looks wonderful and I love the idea if prosciutto here. To take care of the curling on the Crespelle, let the batter relax for 15-20 min, even as long as a half hour. You will see a milky fine foam on top. Mix the batter very gently to re-incorporate.

Relaxing the gluten should take care of things. Standard procedure when I make a basic crepe batter.

By: Peter

Peter — Tue, 06 Oct 2009 20:12:13 +0000

A co-worker from Umbria I believe told me her family would make lasagna with crepes rather than pasta, as you’ve done here. Alas, you’ve made me hungry!

By: Jenn AKA The Leftover Queen

Jenn AKA The Leftover Queen — Thu, 01 Oct 2009 14:51:40 +0000

Wow, I love the Crespelles! Sounds so delicious – beautiful photos as well. I found you from your comment on Souvlaki for the Soul! Hope you will join us next month in the Joust! It is a lot of fun, and very laid back. Plus you can make it as simple or complicated as you want. We have prizes in 3 different categories. Hope to see you soon.

By: lutongpinoyrecipe

lutongpinoyrecipe — Thu, 01 Oct 2009 04:29:34 +0000

I love cheese but I think on this one it just too much. The pictures really great! so yummy.