home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Crespelle
Almost every culture has some form of crespelle or crepes in its cuisine. In Italy we use them in soup...
 
see previous tips ›
see next tips ›


Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
Dave's Market Place Book Signing
Lidia and Tanya will be at" Dave's Marketplace East Greenwich" location signing"  books on Sunday April 12th starting at...
 
Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
February 10, 2015
Crespelle

Almost every culture has some form of crespelle or crepes in its cuisine. In Italy we use them in soups, to make manicotti, layer lasagna with them, and of course eat them for dessert. I loved them most as dessert and ate them often as a child, topped with sugar or sometimes filled with just marmalade. Rose-hip marmalade was my favorite. On special occasions, we filled warm crepes with chocolate and topped them with toasted walnuts. Two or three of these crespelle and a glass of goat’s milk was my supper on many an evening.