Fazzoletti della Nonna con la Crema di Albicocca

Sweet Baked Crepes with Apricot Cream Stuffing

Preparation info

  • Difficulty


  • For



Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Here is a sweet version of fazzoletti della nonna, the stuffed crepes customarily served as a pasta course. Please for a full description.


  • A 9- by 12-inch oven-to-table baking dish or its equivalent
  • ½ recipe Apricot Cream The crepes from the fazzoletti recipe
  • 3 tablespoons granulated sugar
  • 2 tablespoons butter


  1. Turn on the oven to 450°F.
  2. Smear the bottom and sides of the baking dish with butter.
  3. Stuff, fold, and place the fazzoletti in the baking dish as described in step 6 of the recipe. Use about tablespoons of the apricot cream for each of the fazzoletti.
  4. Sprinkle the sugar on top, then dot with the 2 tablespoons of butter, making sure there is a dab of butter on the peak of each of the fazzoletti
  5. Bake in the uppermost level of the preheated oven for 20 minutes, or until a golden crust forms on top. Serve warm.