Sweet Crespelle (Italian Crêpes)
Crespelle are paper-thin pancakes, the Italian equivalent of France's crêpes, and like the French version, they can be either sweet or savory.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1egg plus 2 egg yolks (reserve 1 of the whites for later)
- 2tablespoons sugar (omit if making savory crespelle)
- 1generous pinch of salt (1/2 teaspoon for savory crespelle)
- ⅘cup / 100 g flour
- 1cup / 250 mL cold milk
- 2tablespoons brandy or rum (omit if making savory crespelle)
- 6tablespoons unsalted butter
Instructions
Step 1
Gather the ingredients.Step 2
Beat egg and yolks together with sugar and salt, then incorporate flour and slowly add milk, so as to obtain a creamy batter.Step 3
Whip reserved egg white to moderately firm peaks and carefully fold in liquor, then fold mixture into batter. Melt 2 tablespoons of butter and fold into batter. Let batter sit in a cool place for at least 1 hour.Step 4
When ready to proceed, heat crêpe pan over medium heat. Melt remaining butter and lightly brush cr ê pe pan.Step 5
Pour 2 to 3 tablespoons of batter into the center of pan and distribute evenly by tilting pan. Cook for a couple of minutes, then flip crespella over and cook for a couple of minutes more. Don't let it get too brown.Step 6
Continue until batter is finished, stacking the finished crespelle on a plate and covering with a cloth to keep them warm.