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For those of you who are asking yourself what is a crespelle, let me tell you….. it is the Italian version for a Crepe.

In 2001, when Albert Di Meglio was about to become the executive chef at Osteria del Circo in Manhattan, the owner, Sirio Maccioni, asked him to travel through Tuscany first on an eating tour.  There he tasted a Monte Bianco, a dessert that begins with a tart shell, then a layer of airy chestnut mousse flecked with candied, crumbled chestnuts and a topping of whipped cream. He was also invited to visit Mr. Maccioni in Montecatini, where his wife, Egidiana Maccioni, made a crespelle, an Italian version of a crepe.

The crespelle was filled with ricotta, a bit of lemon zest, a twist of black pepper and Parmigiano-Reggiano. It was baked for 10 minutes, then topped with toasted pine nuts and brown butter. Crespelle

Makes 10 crepes

(adapted from Albert Di Meglio, Olana)

Time: 55 minutes

For the Crepes:

1/3 cup chestnut flour

1/4 cup pastry flour

1 teaspoon salt

Finely grated zest of 1 lemon

1/2 cup milk

3/4 cup plus 2 tablespoons heavy cream

3 large eggs

4 tablespoons butter, melted, more for greasing pans

For the filling:

1 large egg

8 ounces sheep’s milk ricotta or other ricotta

8 ounces herb-and-garlic boursin

1/2 cup finely grated Parmigiano-Reggiano

Finely grated zest of 1 lemon

Salt and freshly ground black pepper

For the garnish:

1/4 cup pine nuts

4 tablespoons butter.  

1. For the crespelle: In mixing bowl, combine chestnut flour, pastry flour, salt and lemon zest; set aside. In another bowl, combine milk, cream, eggs and melted butter; whisk until smooth. Add milk mixture to flour mixture and whisk until smooth.

2. Butter a 10-inch nonstick or stainless steel skillet. Place over a medium-high flame until well heated, 1 to 2 minutes. Add 1/4 cup batter to center of pan, spreading it into a thin disk. Cook until golden brown underneath, 2 to 3 minutes. Flip and cook an additional 1 minute. Place on a warm plate and cover with a towel to keep warm. Repeat, stacking crepes as they are ready, to make 10 crepes.

3. For the filling: In a mixing bowl, combine egg, ricotta, boursin, Parmigiano-Reggiano and lemon zest. Season to taste with salt and pepper.

4. For the garnish: Place a dry 10-inch skillet over medium heat, and add pine nuts. Stir until nuts are lightly browned, about 3 minutes, then transfer to a plate. Add butter to pan and raise heat to medium-high. Allow butter to brown, 3 to 5 minutes. Remove from heat, add nuts and set aside.

5. For assembly: Preheat oven to 350 degrees. Lightly butter a baking sheet. Spread a thin layer of filling evenly over entire surface of each crepe. Fold crepe twice to form a triangle. Place on baking sheet. Repeat with remaining filing and crepes. Heat in oven until hot, about 10 minutes.

6. To serve, place 2 or more crespelle on a plate and garnish with browned butter and pine nuts.  

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