Crespelle
Crespelle, the Italian version of the French crêpe, became popular in Northern Italy. It was already being made in the Renaissance era and has since become a staple recipe in Italian households. Crespelle is extremely versatile: in a savory version, it can be filled with ricotta and spinach, while in a sweet version, it can be enjoyed with jam or chocolate. There's nothing better on a cold winter evening than the aroma of freshly made crespelle filling the kitchen. The secret to perfect crespelle is a properly rested batter and even cooking, ensuring a thin yet elastic texture.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a medium-sized mixing bowl, then add a pinch of salt.
2
Crack the eggs into the center of the flour and gently begin to mix them in.
3
Gradually pour in the milk and water, whisking continuously until you have a smooth, lump-free batter.
4
Add a tablespoon of olive oil and stir until the batter is smooth. Let it rest for 20 minutes to allow the flour to fully absorb the liquid.
5
Heat a non-stick skillet over medium heat and grease it lightly with butter.
6
Pour a small amount of batter into the skillet and swirl it around to thinly coat the entire surface.
7
Cook the crespelle for about 1 minute, then flip it with a spatula and cook for another 30 seconds on the other side.
8
Repeat the process until all the batter is used up, greasing the skillet with butter as needed.
9
Serve the crespelle with sweet or savory fillings of your choice, such as ricotta, ham, or chocolate spread.
