Crespelle with Red Wine, Strawberries, and Ricotta
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.
- 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
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.
4 to 6 servings