How to Make Perfect Crespelle (Including a Grain Free Version)

Crespelle are pretty much the same thing as a crepe but with a fancier name.  You can use them in a variety of ways: layered like lasagna, filled or stuffed as cannelloni, or I like to use them to make sandwich wraps. They are extremely easy to make and can be frozen and stored for later use as this recipe yields about 16 crespelle. I have included a grain free version as well which yields 8-10. The only ingredients you will need are flour, eggs, milk (milk substitutes and water can be used too), olive oil, and salt. Use a 9-inch non stick pan or a cast iron skillet (my personal favorite). The photos below show the grain free version.

Step One

Whisk together 3 eggs, 1 3/4 cups flour (I use sprouted wheat flour), 2-3 cups milk (start with 2 and keep adding until you get to get the right consistency which will depend on the type of flour used),  1/2 tsp salt, and 2 Tbs olive oil. If you want to use grain free version then whisk together 5 eggs, 1/4 cup coconut flour, 1 cup milk (I like to use almond milk) 1/2 tsp salt, and 2 Tbs of olive oil.  Be careful your flour does not create lumps, try adding a little bit of flour at at time. The batter, both versions, should be about the consistency of pancake mix.

Crespelle

Grain Free Batter

Step Two and Three

Heat skillet. You will want the skillet to be hot so it will cook the batter evenly, but not too hot that is cooks too fast. I find myself having to adjust the heat to keep the perfect temperature. You will know if the skillet is too hot if you cannot properly spread the batter evenly on the pan before it cooks.  Now, take 1/3 cup of your batter and pour it in the middle of the pan. Immediately pick the skillet up by the handle and make a circular motion to spread the batter out evenly on the pan and place it back down on heat. Your crespelle should be ready to be flipped in about a minute. You will notice the edges becoming dry and they should actually start to come up. Carefully flip it using a spatula and your hand. Cook the other side for about 45 seconds. They should look like this when ready:

Grain Free Version

Enjoy them any way you like! I love making wrap sandwiches. Here is a simple hummus and salad wrap. Just put in your favorite sandwich fixings and roll it up! Please comment and tell me how you like to prepare them!

Hummus Crespelle Wrap

Grain Free Wraps

Notes

  •  Flour choice: any flour is fine. I used sprouted whole wheat flour while I’m in the U.S. and either freshly milled Farro flour or I choose the grain free version in Italy because sprouted is not an option there. However, you can use any flour you choose.
  •  Milk: Raw milk is ideal, but any milk you choose will be fine (coconut, almond, soy, rice, etc). Even water works.
  •  Consistency: the batter should be very liquid, if it is too thick then it will not spread well on the pan. Keep adding liquid until accordingly

Crespelle

Ingredients

  • 3 eggs (pasture eggs preferred)
  • 2-3 cups milk (milk substitutes or water are fine too)
  • 1 3/4 cups flour (any flour, including gluten free will work)
  • 1/2 tsp sea salt
  • 2 Tbs olive oil

Instructions

  1. Whisk together the eggs and milk and add the flour a little at a time to avoid creating lumps. Then add the salt and oil and whisk for about 1-2 minutes, or until you see that all the ingredients are incorporated well.
  2. Heat your skillet. You will want the skillet to be hot so it will cook the batter evenly, but not too hot that is cooks the batter too fast. I find myself having to adjust the heat to keep the perfect temperature. You will know if the skillet is too hot if you cannot properly spread your batter evenly on the pan before it cooks.
  3. Take 1/3 cup of the batter and pour it in the middle of your pan. Immediately pick the skillet up by the handle and make a circular motion to spread the batter out evenly on the pan and place it back down on heat.
  4. The crespelle should be ready to be flipped in about 1 minute. You will notice the edges becoming dry and they should actually start to come up. Carefully flip your it using a spatula and your hand. Cook the other side for about 45 seconds.
http://allisonstuscany.com/recipes/perfect-crespelle-including-grain-free-version/

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