Crepes – Crespelle
This is the base recipe for crespelle. They are better known by their French name crêpes, but they originate in Italy. In the 5th century A.D. Pope Gelasio had the cooks prepare the crepselle for visiting French pilgrims who were in Rome for Candelora celebration. Thus, this dish has a long history that finds its roots in Italy.
Ingredients:
2 eggs
1 cup milk
3/4 cup flour
pinch of salt
Instructions:
1. Mix the ingredients in a large bowl with a wire whisk.
2. Let the batter stand in the refrigerator for one hour.
3. Grease a small nonstick fry pan with butter.
4. Heat the pan and then add about 3 Tbsp. of batter. Spread it thinly and cook on both sides. It shouldn’t take longer than 30 seconds per crepe.
5. Stack them up on a plate and they are ready to be filled.
Notes:
This recipe makes approximately 12 crepes. If you don’t want to make them in a fry pan you can use a crepes maker like the one pictured here. Generally speaking they permit you to make a thinner crepe.
Sounds good. Whenever I make any eggplant dish…I cut the eggplant,put it on a platter a, sprinkle with a little sea salt ….place another platter on top and weight it.
In an hour I drain the bitter water that is released.