Crespelle alla Marinara for Pomi

We moved to Italy over thirty years ago and lived in Milan for eight years until my son graduated High School. During those eight years, my son discovered crespelle and fell in love with them. Crespelle are simply crepes, stuffed with a filling, topped with a sauce and then baked until bubbly. They resemble cannelloni or manicotti, but instead of a pasta shell, you use egg crepes as the wrap for the filling.

Although you can fill these tender wraps with just about anything, it is traditional to use a filling of ricotta cheese. My son loved his crespelle filled with a combination of cheeses along with spinach, then topped with a tasty marinara sauce. I used to make this dish for my son at least twice a month and found it easy to prepare and best of all the entire family loved it.

I came across a crespelle recipe online recently, and realized at that time that I haven’t made crespelle for years, and it is certainly time for me to do so again. I have been creating recipes for Pomi the past few months and knew that a marinara sauce made with flavorful Pomi chopped tomatoes would be perfect for this recipe.

If you haven’t made crepes before, do not be concerned as they are very easy to make. I do not have a crepe maker and find a non-stick skillet perfect for making crepes, but if you have a crepe maker feel free to use it. My filling is simply a combination of three different kinds of cheese combined with chopped spinach, but you could use any manicotti or cannelloni filling you prefer.

Once baked, the crepes are tender with a pasta-like texture, but the crispy edges are my favorite part. This recipe is perfect for holiday entertaining as the entire dish can be prepared ahead of time and then baked just before serving. I have even made extra crespelle and froze half, thawing them and using them later for a second meal with excellent results.

Click Here To Get The Full Recipe On The Pomi Website!


Click Here To Get The Full Recipe On The Pomi Website!


Buon Appetito!
Deborah Mele