These manicotti shells are actually crepes, made in a skillet, then filled with ricotta and herbs, smothered in savory tomato ...

Crespelle is Italy's version of the French crepe - paper-thin pancakes filled here with spinach and ricotta then baked in a rich tomato sauce. serves 1. For the sauce, heat the oil and garlic in a ...

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.

To make crespelle with speck, radicchio, and fontina, first prepare the crepe batter: pour the eggs and milk into a bowl (1), ...

Lidia Mattichio Bastianich is one of the best-loved chefs on public television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her current ...

Almost a cross between a crepe and cannelloni, these cheese-smothered pancakes should be enjoyed at any time of year The first is always a dud, a rumple in the corner of the frying pan. The second isn ...

Traditional Italian crespelle can be baked in layers with tomato and cheese like a lasagne. But we can't blame you if you can't help but eat them as soon as they're filled. Crespelle are the typically ...

Crespelle are mostly found in Tuscany and perform the role of pasta here but they’re much lighter. Make the filling one day and the batter the next. They can easily be assembled on the third day. The ...