I'm always in search of good vegetarian main dishes -- the kind that elicit oohs and ahhs when they land on the table. This is one such dish. Like delicate blintzes, the crespelle are filled with a pea and ricotta mixture that's spiked with leeks and topped with parmigiano and butter -- you can't go wrong with parmigiano and butter. I've made this with fresh peas, but I actually think it's better with the organic frozen variety, because the peas will soften more evenly. The crespelle proportions are from Marcella Hazan; while she recommends filling them with either meat or spinach and prosciutto, I prefer this lighter spring filling.

Share: