crepes crespelle

Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos

Read our
DISCLAIMER and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us

Home
Open Kitchen
Recipes
Guest Cooks
Articles
Picture Galleries
Food Finds

Basics
Appetizers
Main Course
Second Course
Side Course
Desserts
Baking
Vegetarian
Low-Carb
International
Fast Dishes

Anna Maria's Open Kitchen Site Map

About us
Class schedule
Personal Chef
My book
Tell a friend
Testimonials
Newsletter
Site Map
Contact us

site map

recipes

policies

about us

Some More Hot Topics You'd Like to See adv.

Recipe Collection

• Basics

• Appetizers

• Main Course

• Second Course

• Side Course

• Desserts

• Baking

• Vegetarian

• Low-Carb

• International

• Fast Dishes

Cup Conversions

Italian Ingredients

HOME PAGE >> Recipes >>

> Food Fun

Conversion Calculator !

> Articles

> Pictures

> Guest Cooks

> Recipes

> Open Kitchen

> Food Finds

> Blog

JOIN NOW
Our Newsletter

Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Mediterranean inspired specialty food & gifts

www.mediterraneogifts.com

Add the remaining milk and the water a little at the time, whisking to avoid lumps.

makes 16 crespelle (crepes)

1 1/2 cups (210 g) all purpose flour
3/4 teaspoon salt
3 eggs
1 1/2 cups (360 cc) milk
1/2 cup (120cc) water, lukewarm
5 1/2 tablespoons (75 g) unsalted butter

Combine flour, salt, eggs, and half of the milk in a bowl.

Whisk lightly until the batter is smooth.

Pour 1/4 cup of the batter in the pan.

Use a non-stick skillet or crepe pan about 6 inches in diameter. Heat the pan on medium-high. Lightly grease the pan with the butter.

To cook the other side, flip over the crepe . . . .

*** NOTE Many chefs do not grease the pan. The crepes shouldn’t stick to the pan but greasing the pan makes the process much easier. Do not let the butter brown.

Tilt the pan in all directions to coat the whole bottom. Cook for less then a minute, shaking the pan in order to keep the crepe loose. Avoid browning the crepes.

. . . . or use a small dish. Place the dish upside down on the pan . . . .

. . . . or turn it over with a spatula . . . .

. . . . turn the pan over, so that the crepe is now on the dish. . .

. . . . slide the crepe back into the pan. Cook the other side for approximately half a minute.

Remove and stack the crepes one on top of the other.

to make sweet crepes for a dessert add:

1 teaspoon sugar
1 teaspoon vanilla

*** NOTE Add sugar and vanilla at this point if you are making sweet crepes for a dessert.

Crespelle or Crepes are very easy to prepare. You may have been intimidated by watching chefs on TV flipping crepes in the air and making a big fuss about it. You may have given up making crepes altogether. In reality, crespelle, or crepes as the French call them, are very easy to prepare. There are different techniques to turn crepes over without a degree from the culinary academy. Crepes can be used in entrees or sweetened and used as a dessert. Crepes can be refrigerated for few days, stacked, and covered with plastic wrap.

How to make Crepes
Crespelle

Basics >> How to make Crepes