Crespelle con Ricotta e Marmellata di Limone (Italian Crepes with Ricotta and Lemon Marmalade) Thin, lace edged crespelle wrapped around sweetened ricotta and finished with a spoonful of bitter lemon marmalade. The batter rests, the ricotta drains, the pan is hot, and the plate is done in minutes. Yield: 4 servings, 12 crepes of 8 inches (20 cm). Prep: 30 minutes. Batter rest: 1 hour. Ricotta draining: overnight. Cook: 30 minutes. Difficulty: intermediate. Course: dessert. Th

Crespelle Verdi agli Spinaci Ripiene di Carciofi e Ricotta (Italian Spinach Crêpes Filled with Artichokes and Ricotta) A crespella is the thinnest thing an Italian kitchen makes, and everything about this dish is an argument about how little you can put on it. Blanched spinach goes into the batter, which turns the crespelle a green that is vegetal rather than decorative. Braised artichokes and drained sheep milk ricotta go inside. A light Parmigiano béchamel goes over the top

Delicate saffron crespelle filled with sheep’s milk ricotta, slowly cooked leeks and Parmigiano, finished with a light cheese sauce.