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Crespelle with Ricotta and Marinara

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(141 people have added this recipe to their favorites.)

In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake in a rich marinara sauce.

Pairing Suggestion

The Mantuanos like to pour a Tuscan red blend with the crêpes, like the cherry-inflected 2004 Monte Antico. Also try the juicy 2006 Tuttobene Rosso.

Crespelle with Ricotta and Marinara

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(141 people have added this recipe to their favorites.)
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Crespelle with Ricotta and Marinara

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Crespelle with Ricotta and Marinara

Just a quick question.  I have made these before on the day of serving and they were divine - but, has anyone, made the crespelle's a few days before and frozen or refrigerated them until the day of filling and baking ?  Advice very much appreciated.

Posted by: xtinederoulet on February 8, 2009

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This recipe was GREAT!!!  Easy to prepare and absolutely delicious.

Posted by: CathySA on October 31, 2008

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Very easy and delicious!  I added sliced proscuitto to the filling for an added touch and more texture.

Posted by: bholzem on March 27, 2008

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