Crespelle (krehs-PEHL-lay) are the Italian version of crepes, which are very thin pancakes.
Crespelle are actually a form of fresh pasta and can be made for sweet and savory dishes.
You can find a savory recipe for crespelle with our manicotti recipe. Here the crepes are folded
instead of rolled and filled with a luscious chocolate filling. You could also fill the crepes with
ricotta cheese mixed with a little sugar and cinnamon and top with some melted jam. Or use a
thick, Greek-style yogurt mixed with honey, cinnamon and orange zest, or Nutella with sliced
bananas. How about strawberries and whipped cream, gelato and chocolate sauce, or sauteed
apple or peach slices? Let your imagination be your guide. Crespelle can be made ahead.
Stack the unfilled crepes with sheets of wax paper or parchment between them, cover and
refrigerate. Reheat them in a low oven or for just a few seconds in the microwave before serving.
1 tablespoon amaretto liqueur
1 teaspoon vanilla extract
2 tablespoons sugar
Pinch of salt
2 cups water
2 cups flour
Grated zest of 1 lemon or orange
4 tablespoons butter, melted
1-2 tablespoons vegetable oil for frying
Filling and Topping:
8 to 10 ounces bittersweet or semi-sweet chocolate
1-1/2 cups sliced almonds, toasted
2 cups sweetened whipped cream *
Confectioners’ sugar for dusting
To make the crespelle:
In a large bowl, whisk together the eggs, amaretto, vanilla, sugar, salt, and
water. Add the flour and grated zest; whisk until smooth. Add the melted
butter, whisking until the batter is well combined. The batter should have the
consistency of melted ice cream.
Put a 7-inch crepe pan or skillet over medium-high heat. Add a teaspoon of oil
and swirl it around the pan. The pan should be very hot before starting to make
the crepes. If you are right-handed, hold the crepe pan in your left hand off the
heat. Immediately add 1/3 cup of the batter to the middle of the pan. Swirl the
batter so it coats the bottom and set the pan back on the heat. Cook the
crepe for about 1 minute. To check if it is ready to turn, shake the pan back
and forth until the crepe comes loose. The underside should be lightly browned
in a lacy pattern. Flip the crepe over with a spatula and fry for another 30
seconds, until lightly browned. Transfer the crepe to a plate.
Reheat the empty pan briefly and continue to make the remaining crepes in the
same manner. If you are using a non-stick pan, you may not need to add oil
between each crepe. Stack the finished crepes on the plate until all the batter
is used up. Cover the crepes with foil or in a low oven while you prepare the
Melt the chocolate in a microwave or in a double boiler under smooth.
Take one crepe and place it on a clean surface. Spoon a tablespoon or more
of melted chocolate in the center of the crepe. Spread the chocolate over the
crepe, leaving about a 1/2-inch border uncoated. Sprinkle some of the sliced
almonds over the chocolate. Fold the crepe in half to cover the filling, and fold
again into a quarter-round. Fill and fold all the crepes in the same manner.
Make the Sweetened Whipped Cream:
With an electric mixer, beat together 1 cup heavy cream, 1 teaspoon sugar,
and 1/2 teaspoon vanilla extract will soft peaks form.
*You can use ready made whipped cream or make your own.
Make the whipped cream before you make the crepes, so it is ready when the
crepes are still warm.
Dust each serving plate with some confectioners’ sugar. Place 2 filled crepes,
overlapping, on the plate. Drizzle some of the warm chocolate over the crepes.
Top with a dollop of whipped cream and sprinkle with some sliced almonds.
PEANUT BUTTER AND JELLY CRESPELLE
Spread 1 heaping tablespoon each of
grape jelly and peanut butter on a cooled
crespelle. Roll, then slice into rounds with
a serrated knife. Serves 1
NUTELLA AND BANANA CRESPELLE
After flipping the crespelle, top with 2
tablespoons Nutella and 1/2 banana,
thinly sliced. Cook until the Nutella melts
slightly, about 1minute. Fold into
quarters. Serves 1