Turning over

CRESPELLE
(Pronounced as kres-pell)
Italian equivalent of crepes. Though the preparation now has a certain ring of elegance to it,in the past crespelle were considered poor man’s food. The change came in 1895,when Henri Carpentier,Maitre at Montecarlo’s Café de Paris, prepared them at the table for the Prince of Wales. Edward named them after his lady friend — Crepes Suzette. The outer covering is made from wheat flour. They are served with a variety of fillings including cheese,asparagus,ham,spinach,eggs and mushrooms. They also look beautiful,and are quite easy to make. In short,the perfect beginning to a Sunday dinner or a holiday meal.