Wednesday, April 16, 2008


This is a total knockout dish and one you can't ever get tired of, because there are so many little things you can do differently each time. Crespelle is the Italian adaptation of a France classic: Crepes. As you may already know, crepes can be prepared sweet (for desserts) or plain (for main dishes). This is the recipe for the plain (salty) crepes:

- Butter 40 grams;
- Flour 250 grams;
- 2 cups (500ml) milk;
- 3 eggs;
- A pinch of salt.

Sift flour into a mixing bowl with salt and milk (I used my KitchenAid). Mix well until it is lump-free. In a separate bowl, beat the eggs slightly and then add to the mix. Continue mixing for another minute or so, then remove bowl from mixer, cover with a kitchen rug or plastic wrap, and let it sit for 1/2 hour. Melt the butter in the microwave and add to the mix (stir with a spoon). If you have a crepe-maker, this is the time to finally use it... otherwise you can simply use a non-stick frying pan. If you are using the frying pan, place just enough mix to cover the bottom (help yourself with a spoon, but act quickly as it will harden right away). Cook for one minute on each side. Place on a plate and proceed with the next crepe.

After all the crepes are made (you should have a nice stack of 12-15 of them), you can proceed with preparing the filling (or you can prepare it while the crepe mix is resting). Three typical fillings used for CRESPELLE are ricotta cheese and spinach, ham and cheese, or mushrooms. This time I chose mushrooms. I cooked several sliced white mushrooms in a pan with some butter, dry parsley, and a crushed clove of garlic. When the mushrooms where fully cooked, I placed them in a food processor and obtained a nice mushroom paste which was easy to spread. I took my first crepe and spread half of it with a spoonful of the mushroom filling. Then I folded the crepe in half two times (to obtain a triangle shape). Place each crepe prepared this way in a baking Pyrex pan. In a saucepan, prepare 2 cups of bechamel sauce and pour it over the crepes. Sprinkle the top with some mozzarella or Parmesan cheese (or both) and a touch of dry parsley (for looks). Cover with an aluminum foil and bake for 30-40 minutes at 350. Alternatively, you can place 1-2 crepes (with filling and folded) on each plate and pour a little bit of the hot bechamel on them. Enjoy!!

1 comment:

  1. lol! you are forgiven! I can't wait to try it! Looks delicious.