Crespelle with Kale and Guanciale

studio2108 — Fri, 20 May 2016 14:43:51 +0000

Crespelle – the Italian word for crepes – are delicate little things that suddenly become rich and decadent when you stuff them with a Guanciale-kale filling and cover them with bechamel. If you’re over kale, we hear you, swap sauteed mushrooms or roasted vegetables instead. Either way, it’s a stunning veggie-centric dish that has just enough porkiness to impress the meat-eater in your world.

Crepes with Prosciutto and Hazelnut-Chocolate Spread

studio2108 — Thu, 05 May 2016 13:46:37 +0000

Get out of bed already and make Mom these crepes! Whatever you’ve ever done to disappoint her — whether it happened when you were 3 or last week — she’ll totally forget about it when she takes a sweet-salty bite of these babies. Don’t worry if you mess up the first crepe – that happens to everyone. After a couple of crepes, you’ll get into a rhythm. You can use an offset spatula, but your fingertips will likely toughen up from the heat by the time you’re done and you might not need it — a true merit badge.

crepes – Volpi Foods

Crespelle with Kale and Guanciale

Crepes with Prosciutto and Hazelnut-Chocolate Spread