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.
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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!
Method
Crespelle 5 Steps
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Step 1
Combine dry ingredients in a bowl.
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Step 2
Whisk in wet ingredients.
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Step 3
Refrigerate for 24 hours.
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Step 4
Remove from refrigerator 1 hour before use.
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Step 5
Fry in small batches in olive oil.
Cannoli Cream 3 Steps
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Step 1
Using a food processor, mix sugar and orange zest.
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Step 2
Add ricotta, honey, vanilla.
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Step 3
Mix until smooth.
Assembly 2 Steps
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Step 1
Starting with the cannoli cream, layer the pancakes one on top of the other (alternating with cream in between).
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Step 2
Douse in blueberry compote, grappa-spiked maple syrup and sprinkle with icing sugar.
Tags:
The Sauce
Stay At Home
Toronto Recipes
Nonna Amalia's Crespelle
Bar Buca
