Spinach-Filled Crespelle with Lemon Sauce
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.