20 minutes of stirring (picture courtesy of Pinoy Food Blog)
Last night I made Marcella Hazan’s crespella with spinach and bechamel sauce. First there was the making of the crespella, about 15 pancakes made one at a time (after a fair amount of stirring). Then the cooking of the spinach and the onion. These had to be added to the bechamel — stir, stir, stir. The result was delicious but it probably wasn’t a Thursday night family meal, ending up as it did with Sous Chef Jr going to be an hour and a quarter later than bedtime.
But I’ll be back for more crespella but more likely at the weekend when there’s time and I need meditative, immersive cooking.
