These crespelle make an ordinary baked pasta dish into something light, elusive, creamy and tender. One feels the joie de vivre, the je'ne sais quoi, the Champs Elysee -- one almost feels French!
And they're easy to make. Almost like making pancakes, except one at a time in a small (7") non-stick skillet (right side up). These crepes are almost foolproof. In fact, fools just love making this stuff. Take me, for example.
One recipe makes about 18 thin little pancakes, crepes, crespelle (you decide). And you can do anything you darn please with them. Stuff them, layer them, roll them, fold them in half, fold them in quarters, stack them, refrigerate them, freeze them, or wear them as hats.
Have I quelled your fears? (Have I quelled mine? Yes!) The recipes here provide ingredients that are almost interchangeable (although I love them just the way they are). But you improvise. Have a ball! When friends take a bite of these dishes they look up startled, and at the same time infatuated. "What is this?" they clamor. And, "Can I have seconds," (thirds, fourths, fifths, etc.).
I'll leave that up to you: how much will you let your guests overeat? Don't worry, you won't lose your culinary license. Forge ahead, take this new road. I promise you, there's nothing to be afraid of.
