Crespelle Salate or Italian Savory Crepes are used in a large variety of dishes, such as Baked Manicotti or Crespelle alla Fiorentina.
Table of contents
About The Recipe
Crespelle Salate or Italian Savory Crepes are great vehicle for a variety of dishes. Stuffed and baked crepes are traditionally served during Christmas as a starter course in recipes, such as Baked Manicotti and Crespelle alla Fiorentina.
Crespelle aren’t just for the holidays. A popular Italian crepe dish called Scrippelle 鈥榤busse (crespelle in brodo) consists of crepes stuffed with grated pecorino or parmesan cheese, rolled and served in chicken broth. Another traditional recipe, Crepes al Ragu, includes crepes stuffed with bolognese sauce and topped with bechamel, similarly to my Lasagna Bolognese. You can also stuff crepes with cold cuts, like prosciutto, or with vegetables, such as mushrooms or asparagus.
Ingredient Notes
Flour- Basic, all-purpose flour works perfectly in this recipe. For a more delicate texture, you can use 00 Flour.
Milk- Stick with whole, cow’s milk for this recipe. I would not substitute this for low fat milk or a nut-based, vegan milk.
Eggs- Make sure you use standard, large eggs for this recipe.
Recipe Steps
To make the crespelle, first whisk together the dry ingredients (1). In another bowl, mix together the eggs and milk (2). Then combine the wet and dry ingredients, and whisk in the melted butter (3).
Heat a 10-inch pan and brush lightly with butter. Ladle in 录 cup of batter and swirl in the pan to coat. Cook 1-2 minutes until set and lightly brown (4), then flip and cook about another 30 seconds or until cooked through (5). Repeat with the remaining batter (6).
Recipe Tips and FAQs
- Make sure your batter is thin. The crepe batter should be similar to the thickness of heavy cream. Add a few tablespoons of extra milk if your batter seems a bit thick. Thin batter is important so it’s easy to form thin, uniform crespelle.
- Let your batter rest. The batter should rest about 15-30 minutes before cooking for the best results. This allows the flour to hydrate and the gluten to relax, resulting in a more delicate, tender crespelle.
A crespelle is simply the Italian version of a crepe. It can be either savory or sweet, and used in a wide variety of recipes.
The ingredients for crespelle are all easily accessible. The basic ingredients are flour (’00’ or all-purpose), milk, eggs, butter and salt.
You can refrigerate homemade crepes for up to 3 days or freeze them for up to 3 months.
Another Crepe Recipe
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Crespelle Salate (Italian Savory Crepes)
- Total Time: 25 minutes
- Yield: 10–12 Crepes 1x
Description
Crespelle Salate or Italian Savory Crepes are used in a large variety of dishes, such as Baked Manicotti or Crespelle alla Fiorentina.
Ingredients
- 1 cup (130g) all-purpose flour (or 00 flour)
- 陆 tsp Diamond Crystal Kosher salt (or 录 tsp fine salt)
- 1 cup (240ml) whole milk or more as needed
- 2 large eggs
- 3 tbsp (42g) unsalted butter, melted, plus more for greasing pan
Instructions
- Whisk together flour and salt in a large bowl.聽
- In another bowl, whisk together the milk and eggs.聽
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Whisk the milk mixture into the flour mixture, in 2-3 additions. Stir in melted butter. The batter should be the thickness of heavy cream. If the batter appears too thick, add more milk, 1 tablespoon at a time, until you reach the desired consistency. Rest batter for 15-30 minutes.
- Preheat a 10-inch pan over medium heat. Brush with a light coating of melted butter. Quickly pour 录 cup of batter into the pan, using your opposite hand to tilt and rotate the pan until the batter evenly coats the bottom.
- Cook crespelle for 1 to 2 minutes on first side or until set and lightly browned on the bottom. Flip and cook another 15-30 seconds or until golden and cooked through. Transfer to a plate. Repeat with the remaining batter.聽
Notes
Many traditional Italian recipes will use 00 Flour, resulting in a more delicate texture. If you typically have this flour in your pantry, I suggest using it but otherwise All Purpose Flour is a great substitute.聽
You can make the batter ahead and refrigerate up to 24 hours before cooking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Crepes
- Method: Pan cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 crepes
- Calories: 164
- Sugar: 2g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
I made the crespelle s,should I put waxed paper between them if I鈥檓 waiting till tomorrow to make the dish?
I think that’s a really good idea to make sure they don’t stick! Hope you enjoy them 馃檪