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Crespelle with Prosciutto and Fontina

In Emilia-Romagna, thin, eggy crepes, called crespelle, sometimes take the place of pasta. This dish is perfect for a dinner party, since both the sauce and the crespelle can be made up to 2 days before serving, or the entire dish can be assembled and refrigerated for up to 24 hours before you bake it.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Crespelle with Prosciutto and Fontina
Review 1 for Crespelle with Prosciutto and Fontina
5 out of 5
5 out of 5
March 18, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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This is just simply amazing!
March 18, 2012
This tastes so, so good. And it's not like anything I've ever had or seen before. It's not hard to make either, a little tedious, but not hard. You can make the creeps ahead and then just assemble and bake.
Pros: Impressive, Will Make Again
Cons: Lengthy