Crespelle are Italian crepes. In Italian, this dish is called fazzoletti di crespelle, meaning crespelle handkerchiefs, a reference to their shape once folded.
- Melt butter in a small pan over low heat. Transfer to a bowl. Finely chop two-thirds of the chives. Roughly chop remainder, reserving to serve. Process chives, flour, cornmeal, eggs, milk, 40g (1/2 cup) parmesan and 1 tablespoon melted butter in a food processor until smooth.
- Heat 1 teaspoon melted butter in a 22cm non-stick frying pan or crepe pan over low–medium heat. Stir batter to distribute chives and cornmeal. Fill a 60ml (1/4 cup) measuring cup with batter, tip into pan, then swirl pan so batter covers base. Cook for 1 minute or until lightly browned underneath. Flip over and cook for a further minute or until golden, then transfer to a plate. Repeat with remaining batter, using 1 teaspoon melted butter each time and layering crespelle on plate. Makes 8.
- Preheat oven to 220C fan-forced. Roughly chop onions. Heat remaining melted butter in a small frying pan over medium heat. Add onions, spinach and chilli, and cook, tossing, for 5 minutes or until wilted. Remove pan from heat, add ricotta, then stir gently to combine.
- Spread crespelle over a clean work surface. Divide ricotta mixture among crespelle, placing it on one half only. Fold in half to enclose filling, then fold into quarters.
- Place stuffed crespelle, slightly overlapping, in a shallow 26cm x 36cm ovenproof dish. Pour over cream, scatter with remaining 40g (1/2 cup) parmesan, then bake for 10 minutes or until warmed through. Scatter with reserved chives and serve immediately.
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