Crespelle(Crepes)
An oddity among pastas, this batter version made in a frying pan is well worth knowing on several counts. It’s quick and easy, and you don’t have to roll it out or cut it. Even more important, it’s delectable rich, light and tender. Since our recipes call for twelve crespelle, the amount below allows for a couple of mistakes. The crespelle can be cooked in advance and stored in the refrigerator for several days or the freezer for a month. Allow to defrost completely before pulling the crespelle apart.
Makes about 14 crespelle
| ¾ |
cup unbleached all-purpose flour |
| ½ |
teaspoon salt |
| 3 |
eggs |
| 1 ½ |
cups milk |
| 3 |
tablespoons olive oil, plus more for cooking |
Put the flour, salt, eggs, milk and oil in a blender or food processor and whirl until smooth. Pour the batter into a bowl. Cover and let rest 30 minutes.
Heat a 6 or 7 inch frying pan over moderately high heat. Brush the pan with oil. Ladle about 3 tablespoons of the batter. Tilt and swirl to coat the bottom of the pan completely, working quickly before the batter sets.
Cook until the batter stiffens and just begins to brown around the edge, about 30 seconds. Loosen the crespelle from the pan by running a knife or metal spatula around the edge. With a spatula or your fingers, flip the crespelle. Cook about 5 seconds longer.
Remove and repeat with remaining batter, adding more oil only if necessary. Stack the finished crespelle.
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