Baked Crespelle with Bolognese Meat Sauce

Crepes filled then smothered with a mixture of Bolognese and béchamel sauces and topped with cheese ……..a delicious way to use up leftover meat sauce.

I made the crespelles using the recipe on page267 and found them to be good but a little more fragile than the one I usually use. My yield was only 10 as I used a larger pan than was suggested. I made a half recipe of the béchamel, page 39, as well but used some leftover meat sauce. Neither recipe was particularly difficult, but did take ~30 minutes to complete. I would advise you to spread the filling sparingly on each crepe “ I ran out towards the end (or make more filling!)

Once assembled, the crepes just needed a brief stint in the oven and under the broiler to heat them through and get a cheesy brown crust on the top. I omitted dotting the surface with butter and the cheese still browned nicely.

Once cooked, the crespelles remained tender and weren't at all soggy (one of my concerns) and the flavours were very kid-friendly. I imagine any leftover pasta sauce would work as long as it’s quite thick and not too chunky.