Yield: 4 to 6 servings

Method:

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.