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Tuscan Crepes – Crespelle (from Osteria del Circo in NY)

August 13, 2009

Tuscan Crepes - Crespelle (from Osteria del Circo in NY) recipe photo

I first learned about these Tuscan-style crepes while living in Florence, studying food and wine (both formally and inevitably informally) at Apicius. I rediscovered them when a pleasant little article popped up in the NY Times recently about them.

I made a pilgimage to Rainbow to get chestnut flour and good quality pine nuts (often rancid in my corner store). i went to work. I followed the recipe quite closely, save for the filling which I used a bit less boursoin and more sheep’s milk cheese. The rest was delightful. I wilted some spinich, squeezed half a lemon over it and we had a wonderful dinner. I’d recommend it and it’s a great one for a dinner party as you can assemble, and then pop in the oven for 10 minutes just before serving.

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  • Reply Katie August 14, 2009 at 8:23 am

    Wow! Kenny & I are drooling over these photos

  • Reply Sal August 15, 2009 at 9:43 am

    mmmmmmmmm….so did I miss the filling recipe?? I’m seeing cheese (boursin?) and pine nuts…are these sweet or savory? I don’t really care, I would eat them in a second and lick my smacky lips…

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