Bar Buca's Nonna Amalia's Crespelle

20 mins Prep Time

20 mins Cook Time

Written By

Robin Winship

Sunday brunch might look a little different these days but that doesn't mean your breakfast spread can't be awe-inducing and drool-worthy. This weekend, make chef Rob Gentile's famed olive oil fried crespelles!

The recipe is based off the crespelles Gentile's Nonna used to make for him when he was a kid. The crispy, yet fluffy crespelle is layered with rich cannoli cream and doused in a generous amount of grappa-spiked maple syrup and topped with a blueberry compote and a dusting of icing sugar.

The recipe was showcased on The Sauce, a virtual cooking series hosted by chef Rob Gentile (owner of Buca restaurant) and his wife Audrey (a culinary arts graduate). The duo hope to showcase their fiery passion for cooking by sharing "nonna-approved" recipes with the Toronto food community.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @bucatoronto, @rob_gentile and @audrey_gentile!

Ingredients

Crespelle

1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
2 cups water
3/4 cup milk
1/4 tsp dry yeast
1 tsp baking powder
2 tsp castor sugar

Cannoli Cream

2 cups ricotta
6 tbsp sugar
1 tsp honey
Vanilla extract, a splash
1 whole orange, zested

Directions

Crespelle

5 Steps

Step 1

Combine dry ingredients in a bowl.
Step 2

Whisk in wet ingredients.
Step 3

Refrigerate for 24 hours.
Step 4

Remove from refrigerator 1 hour before use.
Step 5

Fry in small batches in olive oil.

Cannoli Cream

3 Steps

Step 1

Using a food processor, mix sugar and orange zest.
Step 2

Add ricotta, honey, vanilla.
Step 3

Mix until smooth.

Assembly

2 Steps

Step 1

Starting with the cannoli cream, layer the pancakes one on top of the other (alternating with cream in between).
Step 2

Douse in blueberry compote, grappa-spiked maple syrup and sprinkle with icing sugar.