Description
Crespelle Salate or Italian Savory Crepes are used in a large variety of dishes, such as Baked Manicotti or Crespelle alla Fiorentina.
Ingredients
Scale
- 1 cup (130g) all-purpose flour (or 00 flour)
- ½ tsp Diamond Crystal Kosher salt (or ¼ 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.
- In another bowl, whisk together the milk and eggs.
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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 ¼ 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.
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.
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
