• Heaping 2 cups (1 pound) strawberries, hulled and sliced
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 1/4 teaspoons salt, divided
  • 1/2 cup fruit-forward red wine, such as Pinot Noir or Nebbiolo
  • 3/4 cup 00 flour
  • 1 cup milk
  • 2 eggs
  • Olive oil as needed
  • 1 1/2 cups ricotta

This recipe contains: Dairy, Eggs, Wheat


Crespelle with Red Wine, Strawberries, and Ricotta

Cullen Campbell

Crudo and Okra, Phoenix

Crespelle are the Italian equivalent of crêpes. Chef Cullen Campbell serves them with his own homemade ricotta, but you can substitute a premium, store-bought brand.

Yield: 4 to 6 servings


In a large bowl, combine the strawberries with 1 cup of the sugar and 1 teaspoon of the salt. Add the red wine and mix to coat. Let sit for 2 hours.

Place the flour in a large mixing bowl. Form a well in the center of the flour. Add the milk, eggs, remaining sugar, and remaining salt to the well. Whisk until smooth.

Heat a wide, nonstick sauté pan over high heat until hot. Brush with olive oil. Reduce the heat to medium and pour 1 1/2 to 2 tablespoons of batter into the middle of the pan. Swirl to create a thin circle. Cook for 30 to 40 seconds, until pale golden, then flip. Cook for another 20 seconds, the transfer to a plate. Repeat until all of the batter has been used. You should have about 8 crespelle when you’re done.  

Spoon 3 tablespoons of ricotta onto one half of a crespella, then fold the crespella in half. Repeat with the remaining crespelle.

To serve, spoon some strawberries and a little soaking liquid over each crespella.