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

Italian spelt crêpes with artichokes, Taleggio and toasted walnuts Savory crespelle have a long place in Italian home and restaurant cooking, especially in Northern and Central Italy. This version uses spelt flour for a deeper cereal aroma and a delicate nutty character that naturally complements fresh artichokes. Taleggio supplies creamy intensity while toasted walnuts add the crunch needed to keep the dish from becoming uniformly soft. Lemon zest provides the final lift. Th