brunch

Crespella with Nutella and Berries

July 3, 2020 by Marisa 18 Comments

This Crespella with Nutella recipe is an Italian oven baked pancake filled with fresh strawberries, raspberries and blackberries. It makes a perfect weekend indulgent breakfast or even brunch!

When we lived in the country, up in the Laurentians, we had these patches of wild strawberry bushes growing roadside which stretched for miles and miles.

The fruits looked like miniature versions of the store bought strawberries. They were also way smaller and sweeter than the more cultivated strawberries sold at markets today.

Whenever my nieces would come up and stay for the weekend we would happily trek down the hill to gather bowls full of these sweet little berries to serve alongside our crespella. All the more delicious enjoyed with their company!

What is a Crespella

A crespella is simply the Italian version of a french crêpe.

They can be rolled up, folded or even stacked together with either a savoury or sweet filling.

You don’t need a special crêpe pan to make this crespella. In fact any 12 inch oven proof pan will do.

This Italian crêpe recipe is my favourite way to use up Quebec strawberries which are exquisitely sweet and full of flavour.

In a pinch you can use any other favourite fruit of yours.

How to make an Italian Crespella with Nutella

For all the Nutella lovers who are looking for yet another way to enjoy their favourite chocolate hazelnut spread, you’re going to love this recipe.

You can turn just a few simple ingredients into something so delicious and spectacular looking that will surely please every member of your family.

And with this oven baked crespella, with its tender middle and crispy edges, no flipping is required!

So first, let’s start by preheating the oven to 450 degrees F.

If the handles of your frying pan are not oven proof, no worries! You can simply wrap the handles with aluminum paper to protect them.

While the oven preheats, mix all your ingredients together in a medium sized bowl.

Add the butter to the pan and allow to melt in the preheated oven.

Once the butter has melted, carefully pour the batter into the pan and bake for 20 to 22 minutes.

The crêpe will puff up prettily as it bakes and very impressively I might add. Much like a dutch baby pancake.

But once it’s removed from the oven it quickly deflates, creating a crevice to hold all the fresh juicy berries.

I find it has such a rustic appeal all on its own. However, once dusted with powdered sugar…then filled with berries…and topped with a drizzle of warm Nutella…it’s elegant enough for special company!

Nutella Drizzle for Crêpes

Warm the Nutella by heating it up in the microwave in 15 second intervals, until you achieve a drizzling consistency.

Alternately you can also thin it out by stirring some milk into it. Try it with a teaspoon at a time until you get a drizzling consistency.

I would not use almond milk as it has a high water content and might seize the chocolate.

You can serve this Italian crespella for breakfast, brunch or for just about anytime you need a quick and fuss free dessert!

Happy Baking!

More berry goodness recipes:

This recipe was originally published July 15, 2015 and republished June 3, 2020 with updated content and photos.

Print Recipe

Crespella with Nutella and Berries

Crespella with Nutella, a thin Italian pancake similar to french crêpes and topped with fresh strawberries, raspberries and blackberries.

Prep Time15 mins

Cook Time22 mins

Course: Breakfast

Cuisine: Italian

Keyword: crêpes, Crespella with Nutella, dutch baby pancake, Italian crespella recipe, Italian pancake

Servings:

Author: Marisa

Equipment

12 inch oven proof skillet

Ingredients

3/4 all purpose flour
2 large eggs
3 tablespoons granulated sugar
1 ounce Grand Marnier liquor or brandy
1/2 tsp salt
1 1/4 cups milk
2 tablespoons unsalted butter
2 cups of fresh berries strawberries, raspberries and blackberries
powdered sugar for dusting
1/2 cup nutella heated for drizzling (see notes below)

Instructions

Place a 12 inch ovenproof pan in the middle of the oven and preheat oven to 450*F.
In a medium sized bowl, combine the flour, eggs, sugar, vanilla extract, salt, milk and whisk all ingredients together.
When the oven reaches 450*F add the butter to your pan and heat in the oven till the butter turns golden, for about 1 minute.
Pour the batter into the pan and bake for about 20 to 25 minutes. The crespella will puff up and look golden brown when ready.
When ready place the pan on a rack and let the crespella cool for about 5 minutes. It will quickly start to sink (and that is ok).
Dust with powdered sugar, place the mixed berries over the crespella and drizzle with the warm Nutella.

Notes

Warm the Nutella by heating it up in the microwave in 15 second intervals, until you achieve a drizzling consistency.

If you wish you can also thin it out by stirring some milk or cream into it. Try it with a teaspoon at a time until you get a drizzling consistency.

I would not use almond milk as it has a high water content and might seize the chocolate.

Nutrition

Parmesan Crusted Potatoes with Asparagus

April 18, 2020 by Marisa 38 Comments

Parmesan crusted potatoes with asparagus is a simple and delicious one pan side dish. It features just a few ingredients and can be prepared on any busy weeknight.

My family is a huge potato lover!

Growing up, my mom was never able to prepare enough potatoes to satisfy everyone at family gatherings!

We would often find ourselves wrestling each other at the diner table for her oven roasted potatoes.

So naturally I began to prepare oven roasted potatoes by making sheet pans loaded with our favourite buds. And I usually combine them with some other yummy veggie such as these Oven Roasted Potatoes and Fennel recipe.

I used a delicious combination of red and yellow little creamer potatoes, this time around. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

Although I can make an entire meal out of crispy potatoes, I find that roasted alongside some vibrant green asparagus makes for one remarkable side dish!

You can serve them alongside steak, chicken or even fish.

Or, go vegetarian by topping the roasted vegetables with a fried egg. Yummy!

How To Trim Asparagus

There is no rocket science behind trimming asparagus stalks. And, you probably know this already if you’re a seasoned cook.

However if you’re new to this, it’s really a simple process. All you do is bend the woodsy end of the asparagus spear and it naturally snaps off at its driest point.

You’re left with perfectly tender and juicy asparagus spears ready to be used in your favourite recipe.

Creamer Potatoes

Creamer potatoes are small thin skinned, bite-size baby potatoes anywhere from 1 to 2 inches in size.

They’re buttery in taste with a creamy-like texture making them a cinch to prepare.

I used the red and yellow coloured creamer potatoes for this recipe. However, you can also add the blue coloured ones, should you come across any!

How to Roast Asparagus and Potatoes in the Oven

Start by lining a baking sheet with parchment paper.

This ensures that the potatoes don’t stick to the pan and it’s easy clean up!

Toss the potatoes with olive oil, salt and pepper.

Spread them out in a single layer, giving them room to brown and bake for about 20 minutes.

After the initial first 20 minutes, remove the pan from the oven and flip the potatoes over.

Toss the asparagus with olive oil, salt and pepper and nestle them between the potatoes in a single layer.

You’ll then return the sheet pan to the oven and bake an additional 15 minutes more.

When the asparagus are almost tender, sprinkle the veggies with the grated Parmesan cheese and bake an additional 5 minutes.

The cheese will melt and develop a wonderful golden brown crust over the vegetables which will impart another layer of goodness to the veggies. It’ll render them so irresistible!

It’s that simple! And that delicious!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe for Parmesan Crusted Potatoes with Asparagus was originally published on April 22, 2016, and updated with new content and photos on April 18, 2020.

Print Recipe

Parmesan Crusted Potatoes with Asparagus

These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.

Course: Vegetable

Cuisine: Vegetarian

Keyword: Parmesan Crusted Potatoes with Asparagus

Servings:

Author: Marisa

Ingredients

1 1/2 pounds small baby potatoes sliced in half
1/2 pound asparagus tips trimmed
2 tablespoons plus 1 tablespoon of olive oil
salt to taste
pepper to taste
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
Spread on the prepared baking sheet, in a single layer.
Bake in preheated oven for 20 minutes.
Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
Remove the pan with potatoes from the oven and flip the potatoes over.
Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.

Roasted Tomato Focaccia with Ricotta

August 24, 2018 by Marisa 17 Comments

This Herbed Ricotta and Roasted Tomato Focaccia makes a truly satisfying lunch with a side salad. It can also be enjoyed as a delicious appetizer before your main meal.

I’ve been loving lately these wonderfully sweet cherry tomatoes made even more so by oven roasting them till they’re slightly charred and pop open. The roasted tomatoes ooze out the most sweetest concentrated juices with their wonderful aromas permeating the air.

There are so many ways to use these roasted jewels as some of my Instagram friends can attest! You can snack on them as they are with some crusty Italian bread or tossed with your favourite pasta.

Some suggested slow roasting the tomatoes, storing them in jars filled with oil and kept in the refrigerator up to a month.

Usually, I simply top the roasted cheery tomatoes over ciabatta bread which makes a crowd pleasing appetizer. As seen with this Roasted Cherry Tomato Ricotta Bruschetta.

I’ve decided to switch it up today by baking some fresh focaccia bread which is essentially a flatbread and not difficult to put together.

The flatbread with its soft, airy textures and crusty outer layers is then slathered with a a creamy herbed ricotta mixture. I must say its truly mouthwatering on its own but we’re going for the “swoon factor” here!

What better way to do so then topping the flatbread with some juicy oven roasted cherry tomatoes! Oozing out all their caramelized goodness and ready to be sopped up…yummy!

You can enjoy the flatbreads with a side salad and call it a meal. We especially love them sliced into wedges and served as appetizers.

You can also make and bake the flatbreads ahead and freeze them till ready to use. This way you’ll have a yummy flatbread to enjoy at a moments notice!

Buon Appetito!

Print Recipe

Herbed Ricotta and Roasted Tomato Focaccia

Soft and airy focaccia bread with crusty outer layers, slathered with a a creamy herbed ricotta mixture and topped with oven roasted cherry tomatoes.

Course: Appetizer, Main Course, Snack

Cuisine: Italian

Keyword: focaccia with oven roasted tomatoes and ricotta

Servings:

Ingredients

Focaccia Dough

2 cups water
4 + 4 tablespoons extra virgin olive oil
4 to 5 cups all purpose flour
8 grams quick rise instant yeast
1 teaspoon fine sea salt
2 tablespoons granulated sugar
4 garlic cloves minced
2 tablespoons fresh oregano

Oven Roasted Tomatoes

800 grams cherry tomatoes
6 cloves garlic smashed
4 springs oregano fresh
sprinkle salt and ground black pepper to your taste
olive oil for drizzling

Herbed Ricotta

600 grams ricotta
2 tablespoons oregano fresh
2 tablespoons thyme fresh
sprinkle of salt and pepper to your taste

Instructions

Focaccia Dough

Heat 2 cups of water with 4 tablespoons of olive oil in the microwave until lukewarm.
In a large bowl combine 3 cups of flour, yeast, salt, sugar and stir well.
Stir the warm liquids into the flour mixture with a wooden spoon, mixing well.
Stir in another cup of flour until combined.
Transfer the dough to a well floured work surface and knead for a few minutes while working in the remaining cup of flour a bit at a time, just until the dough is soft and smooth.
Grease a large bowl with oil and place your pizza dough in the greased bowl while turning the dough over to grease all over.
Cover the bowl with a dish towel and set aside to rise for 60 minutes or until doubled in size.
Line 2 baking sheets with parchment paper and brush lightly with olive oil
Once the dough has doubled in size, transfer to a floured work surface and divide into 4 equal portions.
Transfer the portions to the prepared baking sheets, placing 2 on each sheet allowing enough space between the 2 portions.
Using your hands, push the dough towards the edges of the baking sheet while shaping it roughly to a 6x8 rectangle.
Cover with a clean dishcloth and allow to rest for 30 minutes.
Preheat oven to 400 degrees F.
Uncover the focaccia dough and using your fingers press down to form indentations.
Stir together 4 tablespoons of olive oil with the minced garlic, oregano and brush over the surface of the focaccia.
Bake for 20 to 25 minutes or until golden brown.

Oven Roasted Tomatoes

Place the cherry tomatoes on a parchment lined baking sheet.
Scatter with the smashed garlic, tuck in the sprigs of oregano, a sprinkle of salt and pepper and drizzle with some olive oil.
Roast in preheated oven at 400 degrees F for about 30 minutes to 35 minutes.

Herbed Ricotta

Combine the ricotta, oregano, thyme wth salt and pepper in a bowl and stir well.

Assembling The Herbed Ricotta and Roasted Tomato Focaccia

Slather the herbed ricotta mixture over the baked focaccia with equal portions.
Equally top with the oven roasted tomatoes.
Garnish with extra oregano, a drizzle of extra virgin olive oil.
Slice, serve and enjoy!

Banana Oatmeal Chocolate Chip Muffins

July 9, 2016 by Marisa 41 Comments

No matter what season we are in or what day of the week it is, these banana oatmeal chocolate chip muffins are always a welcome treat. I know, a mouthful right! I did not want to leave any of these yummy key ingredients out. In my opinion they all shine in this recipe, like a well played orchestra! Pairing them all together truly has them singing in harmony.

There is no baking challenge required here and you will find them quite easy to make. With just a few simple steps and with ingredients we usually have on hand, you’ll be well on your way to making these deliciously moist and cake-like muffins for your family.

Consequently, my family simply adores bananas! We literally go through about 2 dozen bananas a week. I kid you not!

Overly ripe bananas, with brown speckled skin, are simply the best for baking so be sure to use really ripe ones as they yield a more intense banana flavor. Whenever I have to many over ripe bananas, I like to freeze them, skin intact, in a resealable freezer bag ready for whenever the baking bug hits. Which is quite often in my case!

I used my mini processor to grind my rolled oats till fine. You can however use them whole for a chewier texture.

Initially, I wanted to use chocolate chunks, however after testing the recipe a few times I settled on mini chocolate chips for an even distribution of chocolate. The heavier chocolate chunks tended to settle mostly at the bottom of the muffin. I did however top the muffins with the bigger chocolate chunks, just before baking to give them a little extra love!

It bears mentioning that sour cream really does lend some extra moistness to these muffins, however, it is interchangeable with plain yogurt and also buttermilk for some extra tang!

Also noteworthy is this really wonderful streusal topping which I slightly tweaked from an older post of Raspberry Crumb Muffins. I added rolled oats for an extra crumbly texture and substituted golden brown sugar for the granulated sugar. It worked out beautifully. And, as an added bonus, this streusal topping can be made in advance and chilled till ready to use. Any leftover topping can be refrigerated for a couple of weeks.

Enjoy these banana oatmeal chocolate chip muffins for breakfast, brunch, potlucks or for just about anytime of the week! I am sure they will soon become a family favorite!

Print Recipe

Banana Oatmeal Chocolate Chip Muffins

Deliciously moist banana oatmeal chocolate chip muffin with a crumbly streusel topping.

Prep Time30 mins

Cook Time25 mins

Course: Muffin

Cuisine: American

Keyword: Banana Muffins, Chocolate Chip muffins, Oatmeal muffins

Servings:

Calories: 357kcal

Author: Marisa

Ingredients

CRUMB TOPPING MIX
1/3 cup flaked rolled oats
1/2 cup all-purpose flour
1/2 cup golden brown sugar
4 tablespoons unsalted butter
MUFFINS
4 tablespoons unsalted butter softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup ground oat flakes
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup sour cream
3/4 cup semi-sweet mini chocolate chips
3 ripe bananas peeled and mashed

Instructions

Streusel Crumb Topping
Place all ingredients for the streusel topping in a small bowl. Use your hands to work the dry ingredients with the butter till they resemble crumb like morsels.
Chill till ready to use.
Muffins
Preheat the oven to 350 degrees F.
In a medium size bowl, whisk together the all purpose flour, ground oats, baking powder and the baking soda and set aside.
Grease a 12 cup muffin pan or line with paper muffin cups.
In a large bowl, cream together the butter, sugar and the vanilla.
Mix in the egg until combined.
Mix in 1/4 cup of sour cream and half the flour mixture.
Repeat with the remaining sour cream and then the remaining flour.
Fold in the mini chocolate chips and the mashed bananas.
Divide the batter equally among the 12 muffin cups. ( I used an ice cream scoop)
Top each muffin with a heaping tablespoon of the prepared crumb mixture.
Bake for 25 minutes to 30 minutes, or just until a toothpick inserted in the middle comes out clean.
If you are not using the paper liners be sure to let the muffins cool for about10 minutes before releasing them from the pan.

Nutrition

Chocolate Cranberry Twist

November 7, 2015 by Marisa 33 Comments

Hi everyone, I hope you all had a wonderful weekend! Sorry I was away while my virtual kitchen was under renovations and I am now back to share this amazing-looking Cranberry Chocolate Loaf that will have you doing the twist in your kitchen…lol ! So get comfortable and feel free to take a tour and scroll around.

There is something so magical by taking a few simple ingredients, which you probably already have on hand and transforming them into an incredibly delicious sweet bread. In texture it is much like an Italian Panettone but less drier on the inside, more brioche-like. The filling is a chocolate, cranberry and pecan mixture that once rolled into the dough creates a pretty swirl into each slice. Alternately you can also spread it with your favorite jam! I’m thinking raspberry jam and then sprinkled with some mini, dark chocolate chips would work really well. Ohhh! Will have to try that next!

Drizzled with icing, this sweet bread makes a spectacular centerpiece for the holidays or just enjoy it on a crispy-cold day, curled up in front of the fireplace with a steaming cup of coffee or tea.

If you try it, do let me know how it turns out. I would love to hear from you 🙂

Ingredients:

1/4 granulated sugar
1/2 cup warm water
1 pkg active dry yeast
1/2 cup milk
1/4 butter
1 tsp salt
3 large eggs
4 cups all-purpose flour

Filling:

1/4 cup packed brown sugar
1/3 cup corn syrup
3/4 cup dried cranberries
2/3 cup chocolate chips
1/3 cup chopped pecans
1 tsp cinnamon

Icing:

1/4 cup sifted icing sugar
2 tsp milk
2 tsp butter, melted

In a large bowl, dissolve 1 teaspoon of the sugar in warm water. Sprinkle in the yeast and let it stand for 10 minutes or until it is frothy.

In the meantime, heat the milk, remaining sugar, butter and salt in a medium saucepan over medium heat. Stir until the butter is melted. Let the mixture cool to lukewarm. Whisk 2 of the eggs in a small bowl, add it to the yeast mixture and whisk some more. Add in the milk mixture and whisk again. Stir in 3 1/2 cups of the flour. The dough should be soft and slightly sticky.

Place the dough on a lightly floured workplace and knead for 10 minutes, adding in enough of the remaining flour as necessary til the dough is smooth and elastic. Place the dough in a large greased bowl, turning to grease all over. Cover the bowl with a plastic wrap and let it rise in a warm draft-free place until it has doubled in size, for about one hour.

Grease a 10 inch spring-form pan and set it aside.

For the filling, mix the sugar with the corn syrup in a bowl and stir in the cranberries, chocolate chips and pecans.

Punch down the dough and turn it out onto a slightly floured surface. Roll the dough out into an 18 x 11 inch rectangle. Spread the filling over the dough, pressing it slightly into the surface. Sprinkle the cinnamon over the filling. Starting at the long edge, tightly roll up the dough and place it seam side down. Cut the dough in half lengthwise. Keep it cut side up and start twisting the halves together like a rope.

Place the twisted dough in the prepared pan, shaping it into a ring. Pinch the ends together to seal. Cover the pan with a plastic wrap and let it rise again until doubled in bulk for about 1 hour.

Beat the remaining egg and brush it over the dough. Bake in the center of a preheated oven (350*F), for about 35 minutes or until golden.

Loosen the bread from the pan by running a knife around it. Remove from the pan and transfer to a cooling rack.

For the icing, mix together the icing sugar, milk and butter and drizzle over the bread.

The bread is at it’s best served the same day while it is still warm, but can also be wrapped and stored for one day. Any leftovers the next day, can be portioned out wrapped in paper towels and warmed in the microwave for about 10 to 15 seconds, it will come out tasting like it had just been baked 🙂

Makes 1 loaf, 16 slices.

This recipe was adapted from Canadian Living Magazine.