In Italy, crepes are made for a variety of purposes, from appetizers to desserts. Four Cheese Crespelle are a delicious main course or starter from Genoa. The flavor is incredible. Crespelle are similar to Manicotti, which is made with pasta for the shell, rather than a crepe.
Four Cheese Crespelle

Four Cheese Crespelle
Prep time
Cook time
Total time
The crepes used in crespelle are supposed to be very thin, never heavy or the crespelle will be tough and chewy. When you've spread the batter in your crepe pan, make sure to remove the excess batter.
Recipe type: Main Course
Cuisine: Italian
Serves: 4
For the crespelle:
  • 1/2 Cup all purpose flour
  • 1/2 Cup water
  • 2 eggs, large
  • 1/4 teaspoon Kosher salt
For the filling:
  • 1 Cup Ricotta cheese
  • 1 Cup Mozzarella cheese, shredded
  • 3 ounces Goat cheese
  • 1 Cup Parmesan cheese, grated
  • 1 large egg
  • 1/4 Cup Italian parsley, chopped
  • salt and pepper, to taste
For the sauce:
  • 4 cloves garlic
  • 32 ounces diced tomatoes, pureed
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh basil
  • salt and pepper, to taste
For the top:
  • 1 Cup Mozzarella cheese, shredded
  • 1/2 Cup Parmesan cheese, grated
  1. Whisk together 2 eggs, flour, water and 1/4 teaspoon of salt,cover and refrigerate for at least 30 minutes.
  2. For the filling, combined ricotta, mozzarella, goat and Parmesan cheese. Add an egg and season with salt and pepper. Stir in chopped Italian parsley.
  3. For the sauce, puree 32 ounces of canned, diced tomatoes. Heat olive oil in a large saute pan and cook the garlic for a few minutes until fragrant. Add the pureed tomatoes and season to taste with salt and pepper.
  4. Let simmer for15 minutes, adding fresh basil at the very end.
  5. Brush a small saute pan with olive oil. Pour approximately 1/3 cup of the crepe batter into the pan and rotated the pan to distribute the batter. Cook for about 1 minute and then flip the crepe over, using your fingers and continue to cook for an additional 30 seconds. Slide onto a plate and repeat with remaining batter. The finished crepes can be stacked on a plate, separated by wax paper.
  6. Preheat the oven to 350 degrees.
  7. To assemble, spoon a couple of tablespoons of the marinara sauce into the bottom of a baking dish and spread it around. Spoon 1/2 cup of the cheese mixture down the center of a crepe, roll it up and place it into the marinara coated baking dish. Repeat will all the crepes and then smother with the remaining marinara sauce. Top the dish with another cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
  8. Bake for 45 minutes until the cheese is melted and bubbling, and browned.
  9. Serve the crespelle with a spatula, and spoon some of the marinara on the plate.


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