3 large – 5 small-medium eggs
125 ml milk (whole, semi skimmed, skimmed; all are fine)
125 ml water
75 ml approximately, olive oil plus a small amount of extra oil for the crepe pan
75 g organic flour, preferably Italian type 00, approximately, as needed
pinch of salt
pinch of sugar
Whisk together the eggs, milk, water and oil, then whisk in the organic flour, salt and sugar. Keep whisking and beating until it forms a smoothish batter, the consistency of fairy thick cream. Set aside at least 10 minutes or up to 30, to rest.
Heat a flat non-stick pan, and when hot add a drizzle of oil, then ladle in several tablespoons of the batter (this will depend on the size of pan). Swirl around, covering the whole pan; if there is any excess batter, pour it off, back into the rest of the batter mixture.
Cook over medium-low heat until the bottom turns golden flecked, and top appears dry and more solid than liquid. Flip and cook a few moments on the second side, then flip the pancake onto a plate; continue until all the batter is used up, letting the pancakes form a pile.
When making pancakes, the batter tends to get thicker; add a little water, say a tablespoon at a time, to get back to the consistency required.
Here are two suggested dishes to make with these Italian Crespelle:
Recipe Of The Month – August
Crespelle is the Italian word for the French crepes and English pancakes. Thin, deliciously tender and quickly made, they are based on eggs and the highest quality flour. Delicious and eaten on their own, or with a little butter or chocolate spread.
Crespelle is so versatile though, they are perfect for serving at any celebration with family and friends, or for Independence Day. You can stuff them with cheese or meat, and bake them in tomato sauce like Cannelloni. Or you can fill them with spinach and ricotta, and bake in bechamel and cheese. Crespelle, layered with a pureed vegetable, cheese then baked into a savoury loaf, makes a delicious do ahead vegetable pate, served cold. For a sweet treat, layer the crepes with whipped cream for a trendy—and delicious—cake.
Why not keep a stack of crespelle in the freezer—they freeze exceedingly well. Whenever you are in the mood, defrost and fill as you desire.
