They are at their best freshly made and hot, though they may be successfully frozen and reheated (individually is best, over high heat for just a few moments) as needed and desired.

Piadina is so easy to prepare—simply combine the ingredients into a dough, let it rest, knead only a tiny amount, roll out, and cook only minutes in a hot pan or griddle. Fresh from the stove, they are tender yet chewy. Make them once and you might find yourself whipping them up often—and who would blame you?

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Crespelle is so versatile though, they are perfect for serving at any celebration with family and friends, or for Independence Day. You can stuff them with cheese or meat, and bake them in tomato sauce like Cannelloni. Or you can fill them with spinach and ricotta, and bake in bechamel and cheese. Crespelle, layered with a pureed vegetable, cheese then baked into a savoury loaf, makes a delicious do ahead vegetable pate, served cold. For a sweet treat, layer the crepes with whipped cream for a trendy—and delicious—cake.

Why not keep a stack of crespelle in the freezer—they freeze exceedingly well. Whenever you are in the mood, defrost and fill as you desire.

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