Spinach-Filled Crespelle with Lemon Sauce
Cannelloni are usually dressed with a béchamel. Here Erica De Mane has chosen a pungent lemon sauce to brighten up this sometimes heavy dish. To save time she has used crespelle (crêpes) instead of homemade pasta. The first few crespelle have a tendency to stick and tear until the pan is well seasoned and the heat is regulated. In any case, there's plenty of butter.
Slideshow: Baked Pasta Dishes