In this recipe, crespelle encase a lush filling made with ricotta and frozen spinach. The vodka sauce goes on top.
It’s amazing what you find when you channel your inner Marie Kondo and start clearing your house of junk.
Jack’s contribution of my homemade vodka sauce got some chuckles among parents because it was the only recipe that included alcohol. In my defense, though, it’s only a small amount of vodka — a little more than a shot — and most of it evaporates during cooking, leaving behind just the barest hint of flavor.Simple fixes give after-dinner cocktails some holiday flair.
In this recipe, they encase a lush filling made with ricotta and frozen spinach. The vodka sauce goes on top. Add tomatoes to pan, crushing them with a fork or potato masher. Simmer, stirring often, until the alcohol cooks off and the tomatoes have broken down, about 10 minutes. Season to taste with salt.
Add a scant 1/4 cup of batter and swirl it in a circle to spread a thin, even layer of batter on the bottom and up the sides of the pan.
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