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Fazzoletti with Fruit

Crespelle con Frutta
Serves 12 to 14



1 3/4 cups unbleached all- purpose flour

1/8 teaspoon salt

1 teaspoons grated nutmeg

2 large eggs, beaten

1 large egg yolk, beaten

1 1/2 to 1 3/4 cups milk

1 tablespoon unsalted butter, melted


1 cup ricotta cheese

1/2 cup whipped cream

1/3 cup confectioner’s sugar plus extra

Dash nutmeg

1 cup raspberries

1 cup blueberries

1 cup sliced strawberries

2 tablespoons minced fresh mint


To make the batter, sift the flour, salt, and nutmeg together into a large bowl.  Add the beaten eggs and egg yolk, 1 1/2 cups of the milk, and the butter.  Whisk the mixture until smooth and the consistency of pancake batter.  If the batter seems too thin, add a little more flour; if too thick, add a little milk.  Set aside in fridge for one hour.

Lightly butter a 6 or 8-inch crepe pan or a non-stick frying pan.  Heat over medium heat.  When the pan is hot, add 1/4 cup of the batter and swirl the pan to make sure the bottom is evenly coated with a thin layer of batter.  Cook 1 to 2 minutes, or until lightly browned on the underside.  Flip the crespella over and cook the other side until lightly browned.  Transfer it to a sheet of wax paper.

Repeat with the remaining batter, stacking each crespella between wax paper as you make them. Lightly grease the pan every so often with a little butter to prevent the batter from sticking.

In a bowl combine the ricotta cheese, whipped cream, sugar and nutmeg.  Set aside.

In a separate bowl combine the fruits and mint.  Gently fold the fruit mixture into the cheese mixture.

Spread on the fazzoletti and fold in half and then in half again. Serve dusted with confectioner’s sugar or warm honey.

This recipe is featured on show 2906 – Little Hankies Two Ways.


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