Crespelle with Spinach

Name: Crespelle with Spinach
Yield: serves 6 or more
Ingredients: 4 large eggs; 1/4 teaspoon kosher salt; 1 cup plus 2 tablespoons cold water; 2 cups all-purpose flour; 4 tablespoons soft butter, or as needed; 1 1/2 pounds tender spinach leaves, rinsed well, tough stems removed; 5 tablespoons butter, plus more for the baking dish; 1 teaspoon kosher salt; 2 cups Tomato Sauce (page 385) or Marinara Sauce (page 384); 1 1/4 cups freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor), or more as needed; An electric mixer fitted with whisk attachment, or a sturdy wire whisk; a 9-inch crêpe pan or a 10-inch nonstick skillet (with a 9-inch bottom); a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a large baking dish or shallow casserole, 10 by 15 inches, or similar size

December 9, 2011

Italians have many local and regional names for crespelle (what the French, and most Americans, call crêpes) and innumerable ways to enjoy them. In Abruzzo, these traditional thin pancakes are called scrippelle and are the versatile foundation for both savory and sweet dishes. Here’s a typically simple casserole of spinach-filled scrippelle, lightly dressed with tomato sauce and a shower of grated cheese. Serve bubbling hot from the oven as an appetizer or a fine vegetarian main dish (even meat-lovers will be satisfied). The batter for these scrippelle is a bit thicker than the usual crespelle batter, but it is easy to work with and produces a pancake with fine texture. The Abruzzesi use them in all sorts of creative ways: layered with cheeses and sauce like a lasagna or a pasticiatta, rolled and stuffed and baked like manicotti. A popular technique is to stack and slice the scrippelle into thin, tagliatelle-like ribbons. These ribbons are often used as a soup garnish (see box), or in clever desserts, as I show you later in this chapter (page 261).

Recipe notes

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