Lamb Crespelle by Nate Appleman of A16 on

Nate Appleman
2355 Chestnut St.
San Francisco, CA 94123
(415) 771 2216

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Chef Nate Appleman
A16 | San Francisco

Napa Valley Lamb and Wisconsin Ricotta Crespelle with Tomato and Pecorino
Chef Nate Appleman of A16 —San Francisco, CA
Adapted by

Yields: 10 Servings


    Crespelle Batter:
  • 420 grams milk
  • 200 grams flour
  • 2 whole eggs
  • 2 egg yolks
  • 50 grams butter
  • Salt, to taste

    Crespelle Filling:
  • Salt
  • 2 pounds boneless lamb shoulder
  • 3 cloves garlic, minced
  • 4 Tablespoons olive oil
  • 3 Tablespoons salt
  • 1 pound Wisconsin ricotta
  • 2 sprigs mint, leaves picked and roughly torn
  • 1 teaspoon chili flakes

  • 2 cloves garlic, smashed
  • 2 Tablespoons olive oil
  • Lamb juices, reserved from filling
  • 1/3 cup white wine
  • 1 teaspoon chili flakes
  • 28 ounce-can whole tomatoes, hand-crushed
  • Salt

    To Assemble and Serve:
  • Olive oil
  • Grated Pecorino, to taste


For the Crespelle Batter:
Whisk together milk, flour, whole eggs, egg yolks, butter, and salt to taste. Strain mixture, discarding all lumps. Let rest a minimum of 4 hours, preferably overnight.

For the Crespelle:
Heat a small skillet or crepe pan and brush with butter. Ladle about ¼ cup of batter in to the pan and adjust pan so that a thin layer of batter covers the entire surface evenly. Cook for 1 to 2 minutes until the bottom is golden brown and the top is almost dry. Carefully turn the crespelle with a spatula and cook the opposite side for about 30 seconds until the bottom is slightly golden. Transfer to a plate to cool. Repeat with remaining batter to yield 10 crepes.

For Crespelle Filling:
Salt lamb shoulder thoroughly. Mix garlic and olive oil and rub all over lamb and marinate overnight.

Preheat oven to 250ºF. In a covered container, slowly roast the shoulder for about 4 hours until it is completely tender and beginning to fall apart. Remove the shoulder from the pan and allow to rest and cool. Put the remaining pan juices into a tall, clear narrow container. Skim the fat and reserve the juices, adding salt as needed. Hand-shred cooled meat into bite-sized pieces. Mix ricotta, lamb, mint, and chili flakes.

For the Sauce:
Lightly sauté garlic in olive oil. Add lamb juices, white wine, and chili flakes and reduce completely. Add tomatoes and bring sauce to a boil. Add salt as needed. Yields 1 quart sauce.

To Assemble and Serve:
Preheat over to 450ºF. Lay crespelle out on a flat surface and place about 2½ fluid ounces of filling in each. Roll each crespelle up and place onto an oiled roasting pan. Roast crespelle for 5 minutes, or until nicely browned, flipping midway through cooking to brown evenly on all sides.

Heat sauce and ladle into individual serving bowls. Place 2 hot roasted crespelle into sauce and top with a drizzle of olive oil and a small handful of grated Pecorino.

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   Published: June 2007