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
May 1997
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Recipe Summary
Ingredients
Directions
Make Ahead
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.
Suggested Pairing
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.