Ben Lambert

Crespelle with Blueberry Compote Recipe

The Italian take on crepes for dessert
Jul 19, 2011 5:01 pm
Crespelle with blueberry compote

At the recently opened Bread & Tulips in NYC, Chef Benjamin Lambert specializes in Italian-inspired cuisine with an emphasis on sustainable, responsibly sourced ingredients. That extends to dessert, like this colorful, summer-y take on an Italian crepe (or crespelle), with ripe blueberries cooked into a delicious compote with...

ADVERTISEMENT

Follow Food Republic

When will Havana Club be sold in American stores?
Hot toddies for coughs are the best kind of logical
Guide to soju, makgeolli and drinking beer
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
Sin City has seriously stepped up its dining game
Sans soufre is a philosophy gaining steam
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.