We used to go to an Italian restaurant where the crespelle were to die for, and I've never been able to achieve the same perfection. This is my best effort. If you've never eaten crespelle before, they are thin Italian pancakes (just like French crepes) that can be filled and rolled up, rather like ravioli, topped with a sauce and baked in the oven.
: 45-50 minutes
: 10 minutes at 230°
: 3-4 servings
For the crespelle
85g plain flour, sifted
2 large eggs
For the filling
250g frozen spinach (you can use fresh, in which case you will need to increase the quantity, cook and drain it).
Freshly grated nutmeg
For the sauce
3 tbsps each of finely chopped carrot, onion and celery
1 400g tin of chopped plum tomatoes
100ml double cream
Freshly grated parmesan for serving
Put the finely chopped vegetables,
tinned tomatoes and their juice, plus seasoning into a saucepan. Bring up to heat and cook at a gentle simmer for about 45 minutes without covering.
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