Crespelle Torte
There are historical rumors that Caterina de' Medici introduced Crespelle to the French, and that's how they came up with Crepes. Whether or not this is true, this Northern Italian favorite has been around a very long time. It is used for both savory and sweet dishes, and probably the most widely known is for Cannelloni. Layered tortes, such as this recipe, are often sold by the slice in Northern Italian Trattorias. This will serve 10 as a side and 6 as a main course.
Ingredients
For the Crespelle
- 4 tbsp Melted butter (58g)
- 3 Large eggs
- 1/2 cup All purpose flour (60g)
- 1/3 tsp Salt (2g)
- 2/3 cup Whole milk (158ml)
Italian Style Besciamella
- 4 tbsp Unsalted butter (58g)
- 1/4 cup All purpose flour (30g)
- 1 3/4 cup Whole milk (415ml)
- 1/2 tsp Salt (3g)
- 1/4 tsp Finely ground white pepper (.75g)
- 1/2 cup Grated Parmigiano Cheese (42g)
- 1/4 tsp ground Nutmeg (.75g)
The Crespelle Torte
- 8 Crespelle about 9" in diameter
- 1 recipe of Italian Besciamella
- 2 cup Spinach - cooked and chopped 450g)
- 3 cup Chopped assorted mushrooms (300g)
- 1 cup Parmesan Grated Cheese (83g)
- 3 tbsp Unsalted Butter (43g)
- 4 Slices Prosciutto - chopped (68g)
- 1/4 cup Finely chopped Italian Parsley (5g)
- 1 tbsp Dry Marsala Wine (15g)
- Salt, Pepper and grated nutmeg to taste
Instructions
Cooking the Crespelle
- Over a medium burner setting, heat a 9" non-stick fry pan. Even though it is non stick, brush the pan with a bit of vegetable or olive oil. Scoop in about 1/4 cup of the crespelle batter and swirl the pan to distribute the batter evenly. Cook over medium heat until the bottom has cooked to a golden brown. Using a spatula or tongs gently turn the crespelle over and brown the other side. Each takes just a minute or two to cook.
- Remover each cooked crespelle from the pan and place on a platter. Continue until all the batter has been used. These may be made a day ahead if that is easier. To store place a small square of parchment paper between each one, place the stack on a platter and over with plastic wrap. Store in the refrigerator .
Making the Besciamella
- Warm the milk in a sauce pan or microwave to about 115° degrees and set aside
- Heat the butter in a heavy bottom sauce pan and when it starts to foamier, stir in the flour. Stir and cook the roux over medium heat for at least 4 minutes.
- Now, pour in the warmed milk, in a slow and steady stream stirring continuously. Keep stirring until the mixture starts to thicken. This generally take 3 to 4 minutes.
- Add the parmesan cheese, salt, pepper and nutmeg. Continue to stir until the cheese has melted and the sauce has a smooth, creamy consistency.
- Correct the salt and pepper if needed. If you are not using immediately, pour the besciamella into a bowl and cover the top with a piece of plastic wrap or parchment paper. This will keep the top from forming a crust.
Preparing the Fillings and Assembling the Torte
- Line the bottom of a 9" springform (removable bottom pan) with parchment paper, and lightly butter the sides.
- The spinach should be cooked,chopped, and squeezed dry. Take 1/2 cup of the Besciamella sauce, salt and pepper to your taste and mix with the spinach until blended. Mixture should be "spreadable", if not, add just s bit more of the Besciamella.
- Melt 1 tablespoon of the butter in a saute pan, add the mushrooms, and allow them to cook until they are lightly browned and the liquid has been reabsorbed. Stir in the Dry Marsala wine, and cook until reduced by half. Add the parsley, and a grating of nutmeg, sprinkle of salt and pepper. Scoop into a mixing bowl and stir in 1/2 cup of the Besciamella sauce. Again, mixture should be "spreadable", and if not, add a bit more of the sauce.
- When both the spinach and mushroom mixtures have cooled, you can start building your torte.
- Place on of the crespella (the largest one you have) on the bottom of your pan. Spread about 1/4 cup of the spinach mixture over the crespella, leaving about a half inch around the edges clear. Sprinkle with some of the grated parmesan. Place another of the crespella on top of that, and spread with an equal amount of the mushroom mixture. Top the mushroom with one quarter of the chopped prosciutto and a sprinkle of parmesan. Continue layering, alternating between the spinach filling and the mushroom filling until you have used all of the crespelle, or have come to the top of your pan. This should take between 6 to 8 crespella.
- On the top crespella, spread a thin layer of the Besciamella evenly over the top and sprinkle liberally with the parmesan. Melt the remaining two tablespoons of butter and drizzle over the top of the besciamella and cheese.
- Place the pan on a cookie sheet (the cookie sheet will keep any moisture from the pan from leaking onto the bottom of your oven) and bake in a preheated 325° degree oven for 20 minutes, or until the top is golden brown and the cheese has melted. Remove from the oven and place on a cooling rack for about 10 minutes. Now take a small knife and run it around to loosen any pieces that might have stuck to the rim of the pan. Remove the rim and allow to cool another 10 minutes.
- Depending on your confidence level, you can transfer the torte to a serving plate, leaving the metal bottom on, or using a wide spatula, remove the torte from its metal bottom and place on a serving plate. Cut the torte into wedges and serve with a tossed green salad. Great for a lunch or light dinner. The crespelle and fillings can be made a day ahead, but if all of the ingredients are cold, it will take about 40 minutes to bake.
- NOTE* You can also use different fillings, like seasoned ground meats, saute vegetables like zucchini or eggplant.
- The other really great thing about this torte is that all the ingredients can be made up to two days ahead and assembled the day of. You may need to heat the besciamella sauce and add it bit more milk, as it tends to thicken when allowed to cool and set for a day or two.