Crespelle...that Italian Crêpe
When we think of Crepes, we often think of the French, however, many countries around the world have their own version of that thin delicious pancake. I made the Italian version called Crespelle. They are often filled with savory stuffings such as cured meats, vegetables and Italian cheeses. Just like the French version, they can be either sweet or savory.
Sweet and Savory Crespelle
1 large egg
2 large egg yolks, reserve 1 egg white
2 tbsp. sugar
1 pinch salt
3/4 cup all-purpose flour
1 cup very cold milk
1 tsp. vanilla
2 tbsp. melted butter, plus more for cooking
Fillings and Toppings
Shredded Parmesan cheese
Beat egg and yolks together with the sugar and salt. Add the flour and slowly incorporate the milk to obtain a creamy batter. Whip the reserved egg white and add vanilla. Fold this into batter. Add the melted butter and fold it into the batter. Allow to cool a bit. Heat medium skillet and brush with some of the melted butter. Add about 3 tbsp. of crepe batter to pan. Gently swirl pan to evenly distribute the batter. (Remember, you want a very thin crepe). Cook for just a couple of minutes and then flip the crespella over and cook for a couple of minutes more.
Continue until you have finished the batter, stacking the finished crespelle on a plate and covering them with a cloth to keep them warm.
For the sweet crepes fill with strawberry jam and then roll them up. Top with pinch of raw sugar and sprinkle with powdered sugar.
For savory crepe fill with ricotta or Parmesan and fold them over. Top with marinara and extra Parmesan cheese.