I’ve gone from never hearing about a crepelle or scrippelle in my life to getting several sweet and savory recipes in a matter of a couple of weeks.
The first came from La Cucina Italiana magazine – a Raspberry and Apple Crepe, and the second from Lidia Bastianich’s latest book Lidia Cooks from the Heart of Italy.
I knew after making Lidia’s Crepelle with Spinach that the crepes would be wonderful as a sweet as well as a savory.
Tonight was the night to put it to test.
This is definitely in the category of “Wing-It Recipes”.
I made the crepes from Lidia’s recipe, cutting it in half.
For the filling, I took about 3/4 cup of ricotta and mixed it with a teaspoon of sugar and about a tablespoon of marsala.
I spread a heaping tablespoon of filling into the center of each crepelle and sprinkled on fresh raspberries and then folded them into quarters.
For the topping, I mixed about a half-cup of sour cream with a teaspoon of sugar and a teaspoon of vanilla. I topped each plate with some, added more raspberries, and then sprinkled cocoa powder on top.
They are thicker than a French crepe which is good for holding up to the fillings and folding.
I see a lot more possibilities…..