Name: Crespelle con Ricotta ed Erbe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings (8 crespelle)
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 3 large eggs; 1 cup whole milk; 2 tablespoons unsalted butter, melted, plus more for the pan; 1/4 teaspoon fine sea salt; 1 pound fresh ricotta, drained if wet; 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving; 1 large egg yolk; 3 tablespoons fresh flat-leaf parsley, chopped fine; 2 tablespoons fresh basil, cut into thin ribbons; 1 tablespoon fresh chives, minced; 1/8 teaspoon freshly grated nutmeg; Freshly ground black pepper

Question 1

How do I make crespelle thinner than regular crepes?

Accepted Answer

Italian crespelle batter should be thinner than French crepe batter—closer to heavy cream consistency. Use a hot, lightly buttered pan and pour just enough batter to coat the bottom in a thin, even layer. Swirl immediately before the batter sets. The crepe should be almost translucent when cooked.

Question 2

Can I make crespelle con ricotta ahead of time?

Accepted Answer

Yes. Prepare and fill the crespelle, arrange in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. The crepes can also be made 2 days ahead—stack between parchment paper, wrap tightly, and refrigerate until ready to fill.

Question 3

What can I substitute for fresh ricotta in crespelle filling?

Accepted Answer

Fresh goat cheese (chèvre) provides similar creaminess with a tangier flavor. Mascarpone works but is richer—mix with a tablespoon of lemon juice to cut the heaviness. Avoid supermarket tub ricotta, which is grainy and wet. If using store-bought, drain overnight in cheesecloth.

Question 4

How do I prevent crespelle from tearing when folding?

Accepted Answer

Let cooked crespelle cool completely before filling—warm crepes tear more easily. Spread filling in a thin, even layer leaving a half-inch border. Fold gently without pressing down. If crepes crack, they were overcooked; reduce heat and cook just until the surface looks dry and edges lift easily.

Question 5

What fresh herbs work best in ricotta crespelle filling?

Accepted Answer

This recipe combines flat-leaf parsley, fresh basil ribbons, and minced chives for a balanced, aromatic filling. Parsley provides freshness, basil adds sweetness, and chives contribute mild onion notes. Avoid dried herbs—they'll make the filling taste dusty. Fresh mint or tarragon can substitute for basil.

Question 6

How do I store leftover baked crespelle?

Accepted Answer

Store baked crespelle con ricotta in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil at 325°F for 15-20 minutes until warmed through. Do not freeze after baking—the ricotta filling becomes grainy when thawed. Unbaked filled crespelle freeze well for up to 1 month.

Culinary Explorer

Crespelle con Ricotta ed Erbe

Ingredients

all-purpose flour

large eggs

whole milk

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