An Italian Breakfast- Crespelle

The English have their pan-cakes, the french have their crepes, and the Italians have their Crespelle- I have tried all of them and I am hands down to Crespelle. Yes I am biased but for a good reason- pan-cakes are boring: spread the butter on top, pour your favorite syrup and eat. Crepes are good but its what's inside it that makes it good and it is too thin. Crespelle is like a cross-over between the two- it is like pan-cake in texture and it is like Crepe in flexibility. Like all breakfast dishes Crespelle is easy to make.

This version of Crespelle utilizes two of my most favorite Italian ingredient, Parmesan and tomato. I made the Crespelle sheets the night before and since I always have tomato sauce in stand by this dish did not require that much preparation- except for making the bechamel sauce. This Crespelle variation is a three layer sheet lined with tomato sauce and bechamel sauce with ham strips. After they were layered I baked them in the oven for about 5-10 mins just to allow the tomato and bechamel to be absorbed by the crespelle sheets. The result was this dish- a full breakfast meal that perks you up just right. The taste reminds you of something like lasagna because of the tomato and bechamel sauce combo. Aside from being a powerful breakfast item crespelle has other uses like Crepes, but for now it played its role as breakfast of champions.