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. Baked Pasta Dishes
The crespelle can be cooled completely, tightly wrapped in aluminum foil and refrigerated for up to 3 days or frozen for up to 3 weeks. Bring to room temperature before proceeding to Step 3.
The creamy lemon sauce makes these crespelle an ideal showcase for a fine, fragrant white. Look for Bruno Giacosa Arneis or La Scola Black Label Gavi.