To prepare crespelle use an 8-in. round iron pan. Heat the pan to the degree that would make a drop of water sizzle, then pour in 3 tbs. of the mixture, rotate the pan so that the mix spreads to evenly to cover the whole bottom. The crépe will form very quickly.
Prepare the stuffing by chopping the white meat (use a food mill) with chopped Mozzarella, parsley, 2 tbs. butter, and salt and pepper. Work to a smooth stuffing. Spread the stuffing evenly on the crespelle and roll them like cannelloni.
Arrange them in a buttered baking dish; spread the tomato sauce over the top, sprinkle with Parmigiano and dot with butter. Bake for 12 mins, remove from oven and serve.
Serves 6
Note 1:
Since the stuffing is thick and firm, the crespelle should be rolled, rather than folded (a process used with a softer stuffing).
Note 2:
So wide is the choice of stuffing, it's only up to the cook's creativity to concot a good one.
Note 3:
Crespelle can also be covered with béchamel and glazed under a salamander.
