This is my Basic Recipe for Crespelle. They are made using the same known method as other cuisine crepes.
4 eggs
2 cups all-purpose flour
1 1/4 cup water
1 cup milk
1/4 tsp. Salt
Vegetable oil or melted butter (about 1/4 cup) for cooking the crepes
In mixing bowl, beat eggs with a whisk.
Combine milk and water and stir into eggs with whisk. Add the flour gradually, while stirring with the whisk. The batter should be smooth and fairly thin. Add water if the batter seems thicker than heavy cream. Add salt; stir.
Set the batter aside to rest for at least 30 minutes.
Making the Crepes:
Heat a 7 or 8-inch crepe pan or small nonstick skillet over medium-high heat. Brush lightly with melted butter or oil. Add about 3 tablespoon of batter (I use a large ladle and fill it half way) As soon as the batter is in the pan, swirl and tilt the pan until the batter coats the bottom of the pan with a thin layer. Work quickly doing this so the batter spreads out before it starts to cook. Once you get the knack of doing this, the rest should be easy!
Cook on one side for about 30 seconds or until set, then turn the crepe over using a spatula or, what I do, is grab it with my finger tips and flip it over…cook the other side just a few seconds. Crepes are made one at a time, brushing the skillet lightly with melted butter before each is made. Slide out of pan, onto a plate, and stack with wax paper between them if they stick.
And don’t worry if you have to throw out the first two or three crepes before you get them right.
Crespelle can be made one or two days in advance and refrigerated, or frozen and kept for weeks. I always like to have some available and ready to use - especially in one of my favorite baked pasta dishes...
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