Ingredients

1 batch of scrippelle , cooked and cooled (crespelle with spinach)
1 cup sugar
2 tablespoon soft butter
1 cup apricot preserves
Juice of 1 lemon, freshly squeezed (about 2 tablespoons)
juice of 1 orange, freshly squeezed (about 1/4 cup)
1 cup heavy cream, chilled, whipped to soft peaks, for garnish
¼ cup pine nuts, toasted, for garnish

Description

This Special Dessert Is So Good-and So Much Fun To Prepare And Serve-I Hope You'll Be Persuaded To Make And Keep Scrippelle (crêpes) On Hand All The Time, As They Do In The Kitchens Of Abruzzo. Here, You Slice The Scrippelle Into Into Strips (they Look L

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