Crespelle agli asparagi – Asparagus crêpes Class
In France they are called crêpes, in Italy: crespelle. Although these two countries are competing for the origin, a stack of crêpes stuffed with asparagus and ricotta is something you don’t want to miss, no matter the origin of the recipe.
These soft, fluffy crêpes are very versatile to use with sweet or savory fillings. In this recipe, we’ll make my go-to crêpe recipe for a fast and simple batter, using a few pantry staples. Then we’ll stuff the crepes with ricotta and asparagus and bake them with crumbled nuts, parmigiano, and pancetta (optional) on top.
It’s an elegant way to serve these slender green spears, making a great main course for a dinner party.
Key Ingredients
- eggs
- milk
- 00 double zero flour
- asparagus
- ricotta and grana padano/parmigiano cheese
- hazelnuts or walnuts
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
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