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Crespelle (Savory)
RECIPES
Crespelle (Crepes)
Whole Wheat Crepes
Ham, Egg, and Asparagus Filling
Parmesan Chicken Filling
Gorgonzola Filling
Spinach and Ricotta Filling
Mushroom Filling
Scrippelle in Broth
Crespelle (Crepes)
Whole Wheat Crepes
Ham, Egg, and Asparagus Filling
Parmesan Chicken Filling
Gorgonzola Filling
Spinach and Ricotta Filling
Mushroom Filling
Scrippelle in Broth
Crespelle (Crepes)
(Makes about 12 (7-inch) crepes)
1 cup flour
3 eggs
1/2 teaspoon salt
1 cup water
Olive oil
To make the crespelle:
In a bowl, whisk together the flour, eggs, salt, and water until smooth.
The batter should be the consistency of heavy cream.
Use an electric hand mixer or strain the batter through a sieve to smooth out any lumps.
Cover and refrigerate for at least 30 minutes.
Heat an 7-inch omelet or crepe pan over medium heat.
Add 1 teaspoon of olive oil and swirl it around the bottom of the pan.
Holding the pan in one hand, spoon in about 1/4 cup of the batter.
Rotate the pan to completely cover the bottom with the batter.
Cook for 35 to 45 seconds.
The edges of the crepe will lift away from the pan.
Shake the pan to check if the crepe is loose to turn over.
With a spatula, flip the crepe over and cook for another 20 to 30 seconds.
The crepe should be very lightly browned on both sides.
Transfer the cooked crepes to a plate.
Continue making the crepes, adding a teaspoon of oil before starting each crepe.
If you are using a non-stick pan you won’t need to add more oil for each crepe.
Stack the crepes on a plate separated with waxed paper.
The crepes are ready to be stuffed or may be refrigerated for later use.
(Makes about 12 (7-inch) crepes)
1 cup flour
3 eggs
1/2 teaspoon salt
1 cup water
Olive oil
To make the crespelle:
In a bowl, whisk together the flour, eggs, salt, and water until smooth.
The batter should be the consistency of heavy cream.
Use an electric hand mixer or strain the batter through a sieve to smooth out any lumps.
Cover and refrigerate for at least 30 minutes.
Heat an 7-inch omelet or crepe pan over medium heat.
Add 1 teaspoon of olive oil and swirl it around the bottom of the pan.
Holding the pan in one hand, spoon in about 1/4 cup of the batter.
Rotate the pan to completely cover the bottom with the batter.
Cook for 35 to 45 seconds.
The edges of the crepe will lift away from the pan.
Shake the pan to check if the crepe is loose to turn over.
With a spatula, flip the crepe over and cook for another 20 to 30 seconds.
The crepe should be very lightly browned on both sides.
Transfer the cooked crepes to a plate.
Continue making the crepes, adding a teaspoon of oil before starting each crepe.
If you are using a non-stick pan you won’t need to add more oil for each crepe.
Stack the crepes on a plate separated with waxed paper.
The crepes are ready to be stuffed or may be refrigerated for later use.
Whole Wheat Crespelle (Crepes)
(Makes about 12 (7-inch) crepes)
1 cup
1/2 teaspoon salt
3 large eggs, lightly beaten
1 cup low-fat or whole milk
2 tablespoons butter, melted
In a bowl, whisk together the flour, eggs, salt, and milk.
Stir in the melted butter.
The batter should be the consistency of heavy cream.
Use an electric hand mixer or strain the batter through a sieve to smooth out any lumps.
Cover and refrigerate for at least 30 minutes and up to 2 hours.
To form the crepes, follow the procedure as described above.
(Makes about 12 (7-inch) crepes)
1 cup
1/2 teaspoon salt
3 large eggs, lightly beaten
1 cup low-fat or whole milk
2 tablespoons butter, melted
In a bowl, whisk together the flour, eggs, salt, and milk.
Stir in the melted butter.
The batter should be the consistency of heavy cream.
Use an electric hand mixer or strain the batter through a sieve to smooth out any lumps.
Cover and refrigerate for at least 30 minutes and up to 2 hours.
To form the crepes, follow the procedure as described above.
| Crespelle Fillings |
Parmesan Chicken Filling
(Enough to fill about 8 crepes)
3 tablespoons butter
1/4 cup chopped onion
1 garlic clove, minced
4 ounces mushrooms, thinly sliced
3 tablespoons flour
2/3 cup chicken broth
1/3 cup heavy cream
2 tablespoons chopped fresh parsley
Salt
3/4 cup grated Parmesan cheese, divided
2 cups cooked chicken, cut into bite-sized pieces
1 cup chopped broccoli, cooked and drained
1 cup Traditional Tomato Sauce
Melt butter in large skillet over medium-high heat.
Add the onions, garlic, and mushrooms.
Saute until the mushrooms are browned, about 5 minutes.
Add flour to mushroom/onion mixture, stirring until well distributed.
Cook 1 minute.
Stir in broth and cream; stirring until the sauce thickens.
Remove from the heat.
Stir in 1/2 cup of Parmesan, parsley, and salt to taste.
Stir in chicken and broccoli.
Preheat oven to 350 degrees F.
Butter a baking dish.
Place about 1/4 cup of filling along one end of each crepe.
Roll up the crepe and place in the prepared baking dish.
Pour tomato sauce over top.
Sprinkle with remaining Parmesan cheese.
Bake 30 to 35 minutes, or until bubbly and brown.
(Enough to fill about 8 crepes)
3 tablespoons butter
1/4 cup chopped onion
1 garlic clove, minced
4 ounces mushrooms, thinly sliced
3 tablespoons flour
2/3 cup chicken broth
1/3 cup heavy cream
2 tablespoons chopped fresh parsley
Salt
3/4 cup grated Parmesan cheese, divided
2 cups cooked chicken, cut into bite-sized pieces
1 cup chopped broccoli, cooked and drained
1 cup Traditional Tomato Sauce
Melt butter in large skillet over medium-high heat.
Add the onions, garlic, and mushrooms.
Saute until the mushrooms are browned, about 5 minutes.
Add flour to mushroom/onion mixture, stirring until well distributed.
Cook 1 minute.
Stir in broth and cream; stirring until the sauce thickens.
Remove from the heat.
Stir in 1/2 cup of Parmesan, parsley, and salt to taste.
Stir in chicken and broccoli.
Preheat oven to 350 degrees F.
Butter a baking dish.
Place about 1/4 cup of filling along one end of each crepe.
Roll up the crepe and place in the prepared baking dish.
Pour tomato sauce over top.
Sprinkle with remaining Parmesan cheese.
Bake 30 to 35 minutes, or until bubbly and brown.
Gorgonzola Filling
(Enough to fill about 10 crepes)
Sauce:
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
Pinch of ground nutmeg
3 cups milk
8 ounces Gorgonzola cheese
1/4 cup grated Parmesan cheese
To make the sauce:
Melt the butter in a small saucepan over medium heat.
Stir in the flour, salt, and nutmeg; blend until smooth, about 2 minutes.
Add the milk and stir until the sauce thickens, about 2 minutes.
Remove from heat and let cool slightly.
To make the filling:
In a bowl, mash the Gorgonzola with a fork.
Add half of the sauce and stir to combine.
Preheat oven to 400 degrees F.
Butter a large, shallow baking dish.
Spread a heaping tablespoon of the Gorgonzola filling over half of each crepe.
Fold the crepe in half and then into quarters.
Arrange the crepes in an overlapping manner in a buttered baking dish.
Pour the remaining sauce over the crepes.
Sprinkle with the Parmesan cheese.
Bake for 20 to 30 minutes, or until the sauce is lightly browned.
(Enough to fill about 10 crepes)
Sauce:
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
Pinch of ground nutmeg
3 cups milk
8 ounces Gorgonzola cheese
1/4 cup grated Parmesan cheese
To make the sauce:
Melt the butter in a small saucepan over medium heat.
Stir in the flour, salt, and nutmeg; blend until smooth, about 2 minutes.
Add the milk and stir until the sauce thickens, about 2 minutes.
Remove from heat and let cool slightly.
To make the filling:
In a bowl, mash the Gorgonzola with a fork.
Add half of the sauce and stir to combine.
Preheat oven to 400 degrees F.
Butter a large, shallow baking dish.
Spread a heaping tablespoon of the Gorgonzola filling over half of each crepe.
Fold the crepe in half and then into quarters.
Arrange the crepes in an overlapping manner in a buttered baking dish.
Pour the remaining sauce over the crepes.
Sprinkle with the Parmesan cheese.
Bake for 20 to 30 minutes, or until the sauce is lightly browned.
Spinach and Ricotta Filling
(Enough to fill about 10 crepes)
(Enough to fill about 10 crepes)
Ham, Egg, and Asparagus Filling
(Enough to fill about 8 crepes)
(Enough to fill about 8 crepes)
4 ounces asparagus, chopped
1 tablespoon butter
1 tablespoon flour
1/2 cup whole milk
3/4 cup grated Parmesan cheese, divided
1 tablespoon chopped basil
2 hard-boiled eggs, coarsely chopped
4 ounces ham, diced or cut into strips
Salt and pepper
3 tablespoons melted butter
Cook asparagus in boiling water for 3 minutes.
Drain, rinse under cold water, and set aside.
Melt 1 tablespoon of butter in a saucepan over medium heat.
Stir in the flour and cook 1 minute, stirring constantly.
Add the milk and stir until the sauce thickens.
Stir in 1/4 cup of grated Parmesan cheese.
Add the cooked asparagus, basil, chopped eggs, and ham.
Season with salt and pepper; stir the mixture gently to combine.
Spread 2 to 3 tablespoons of the filling in the center of each crepe.
Fold each crepe into quarters.
Arrange the crepes in an overlapping manner in a buttered baking dish.
Pour the melted butter over the top.
Sprinkle with the remaining Parmesan cheese.
Bake for 20 minutes until brown on top and crisp around the edges.
1 tablespoon butter
1 tablespoon flour
1/2 cup whole milk
3/4 cup grated Parmesan cheese, divided
1 tablespoon chopped basil
2 hard-boiled eggs, coarsely chopped
4 ounces ham, diced or cut into strips
Salt and pepper
3 tablespoons melted butter
Cook asparagus in boiling water for 3 minutes.
Drain, rinse under cold water, and set aside.
Melt 1 tablespoon of butter in a saucepan over medium heat.
Stir in the flour and cook 1 minute, stirring constantly.
Add the milk and stir until the sauce thickens.
Stir in 1/4 cup of grated Parmesan cheese.
Add the cooked asparagus, basil, chopped eggs, and ham.
Season with salt and pepper; stir the mixture gently to combine.
Spread 2 to 3 tablespoons of the filling in the center of each crepe.
Fold each crepe into quarters.
Arrange the crepes in an overlapping manner in a buttered baking dish.
Pour the melted butter over the top.
Sprinkle with the remaining Parmesan cheese.
Bake for 20 minutes until brown on top and crisp around the edges.
Filling:
1 pound spinach leaves
1 cup ricotta cheese
1-1/4 cups grated pecorino or Parmesan cheese, divided
Salt and pepper
2 cups Traditional Tomato Sauce
2 tablespoons butter
Add the spinach in batches to a large skillet over medium-high heat.
Cook the spinach, turning it with tongs, until it is completely wilted.
Rinse the spinach with cold water and squeezes out as much water as possible.
Put the cooled spinach on a cutting board and coarsely chop it.
Transfer the spinach to a bowl.
Add the ricotta cheese and 1/4 cup of grated pecorino.
Season with salt and pepper.
Heat the tomato sauce in a small saucepan.
Stir the butter into the sauce.
Preheat the oven to 425 degrees F.
Grease a 10 x 15-inch baking dish.
To fill each crespelle:
Place it flat on a surface.
Spread about 1/4 cup of the spinach mixture on each crepe.
Fold the crespelle in half and then in half again.
Repeat filling and folding all the crespelle.
Spread 1/2 cup tomato sauce in bottom of prepared baking dish.
Arrange the crespelle in overlapping rows.
Drizzle the remaining sauce on top, without completely covering them.
Sprinkle the remaining grated cheese over the top.
Cover the dish with foil.
Bake for 15 minutes and then remove the foil.
Bake 10 more minutes or until the sauce is bubbling and the cheese is golden.
1 pound spinach leaves
1 cup ricotta cheese
1-1/4 cups grated pecorino or Parmesan cheese, divided
Salt and pepper
2 cups Traditional Tomato Sauce
2 tablespoons butter
Add the spinach in batches to a large skillet over medium-high heat.
Cook the spinach, turning it with tongs, until it is completely wilted.
Rinse the spinach with cold water and squeezes out as much water as possible.
Put the cooled spinach on a cutting board and coarsely chop it.
Transfer the spinach to a bowl.
Add the ricotta cheese and 1/4 cup of grated pecorino.
Season with salt and pepper.
Heat the tomato sauce in a small saucepan.
Stir the butter into the sauce.
Preheat the oven to 425 degrees F.
Grease a 10 x 15-inch baking dish.
To fill each crespelle:
Place it flat on a surface.
Spread about 1/4 cup of the spinach mixture on each crepe.
Fold the crespelle in half and then in half again.
Repeat filling and folding all the crespelle.
Spread 1/2 cup tomato sauce in bottom of prepared baking dish.
Arrange the crespelle in overlapping rows.
Drizzle the remaining sauce on top, without completely covering them.
Sprinkle the remaining grated cheese over the top.
Cover the dish with foil.
Bake for 15 minutes and then remove the foil.
Bake 10 more minutes or until the sauce is bubbling and the cheese is golden.
Mushroom Filling
(Enough to fill about 10 crepes)
5 tablespoons butter
1 cup chopped onion
4 garlic cloves, minced
16 ounces mushrooms, coarsely chopped
Salt
1 tablespoon flour
1-1/2 cups cream or whole milk
3 tablespoons chopped parsley
1 cup grated Parmesan cheese
Melt butter in a large skillet over medium-high heat.
Add the onions and garlic; sauté for 2-3 minutes.
Add the mushrooms and salt.
Cook the mixture for about 10 minutes until the mushrooms begin to brown.
Sprinkle the flour over the mixture, stir and cook for 1 minute.
Add the cream and bring to a boil.
Reduce the heat to a simmer and cook until the sauce starts to thicken.
Remove from the heat, stir in the parsley, and set aside.
Preheat the oven to 350 degrees F.
Spread 3 to 4 tablespoons of filling on each crepe.
Fold each crepe into quarters.
Arrange the crepes in an overlapping manner in a buttered baking dish.
Sprinkle the Parmesan cheese over the top.
Cover the dish with foil and bake for 20 minutes.
Remove the foil.
Bake for another 20 minutes or until brown on top and crisp around the edges.
(Enough to fill about 10 crepes)
5 tablespoons butter
1 cup chopped onion
4 garlic cloves, minced
16 ounces mushrooms, coarsely chopped
Salt
1 tablespoon flour
1-1/2 cups cream or whole milk
3 tablespoons chopped parsley
1 cup grated Parmesan cheese
Melt butter in a large skillet over medium-high heat.
Add the onions and garlic; sauté for 2-3 minutes.
Add the mushrooms and salt.
Cook the mixture for about 10 minutes until the mushrooms begin to brown.
Sprinkle the flour over the mixture, stir and cook for 1 minute.
Add the cream and bring to a boil.
Reduce the heat to a simmer and cook until the sauce starts to thicken.
Remove from the heat, stir in the parsley, and set aside.
Preheat the oven to 350 degrees F.
Spread 3 to 4 tablespoons of filling on each crepe.
Fold each crepe into quarters.
Arrange the crepes in an overlapping manner in a buttered baking dish.
Sprinkle the Parmesan cheese over the top.
Cover the dish with foil and bake for 20 minutes.
Remove the foil.
Bake for another 20 minutes or until brown on top and crisp around the edges.
Scrippelle in Broth
(Serves 6)
(Serves 6)
In Abruzzo, cooks use scrippelle in their soups.
Roll the crepes and slice them into thin strips like pasta; add them to soup like noodles.
You can also fry the scrippelle in skillet until crisp, and use them as a garnish.
You can also add some shredded cooked chicken or diced vegetables to the soup.
8 cups chicken broth
8 crepes, cut into 1/2-inch slices
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Bring broth to a simmer in a saucepan.
Add the sliced crepes, cheese, and parsley.
Cook a minute or 2 just to heat the crepes.
Serve.
Roll the crepes and slice them into thin strips like pasta; add them to soup like noodles.
You can also fry the scrippelle in skillet until crisp, and use them as a garnish.
You can also add some shredded cooked chicken or diced vegetables to the soup.
8 cups chicken broth
8 crepes, cut into 1/2-inch slices
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Bring broth to a simmer in a saucepan.
Add the sliced crepes, cheese, and parsley.
Cook a minute or 2 just to heat the crepes.
Serve.
Crespelle (krehs-PEHL-lay), the Italian version of crepes, are very thin pancakes that are made from a batter of flour, eggs, and milk or water. Crespelle can be
rolled, folded, or stacked with a savory or sweet filling. For savory dishes, Italians use them as pasta wraps, stuffing them with meat, cheese or vegetable
fillings. Crespelle can be layered with cheeses and sauce like a lasagna or rolled and stuffed and baked like manicotti. In Italy there are many local and regional
names for crespelle. In Abruzzese cuisine, these thin pancakes are called scrippelle.
You don’t need a special crepe pan to make crespelle; any nonstick skillet will do. The advantage of a crepe pan is that without the sides of a skillet the crepes
are easier to flip. The number of crepes you get depends on the size of the crepe pan or skillet. Crespelle can be filled with almost anything you might have in
your refrigerator; so they are a great way to use up leftovers. Crespelle are also nice for breakfast or brunch; fill them with scrambled eggs, some chopped ham
or bacon, and a little cheese. The crepes can be made up to a few days ahead of serving and stored in the refrigerator. You can double the recipe and freeze the
extra crepes. To refrigerate or freeze, stack cooled crepes between layers of parchment or waxed paper and place in a zip-top plastic bag. Thaw them in the
refrigerator overnight or microwave them for about 30 seconds before filling.
rolled, folded, or stacked with a savory or sweet filling. For savory dishes, Italians use them as pasta wraps, stuffing them with meat, cheese or vegetable
fillings. Crespelle can be layered with cheeses and sauce like a lasagna or rolled and stuffed and baked like manicotti. In Italy there are many local and regional
names for crespelle. In Abruzzese cuisine, these thin pancakes are called scrippelle.
You don’t need a special crepe pan to make crespelle; any nonstick skillet will do. The advantage of a crepe pan is that without the sides of a skillet the crepes
are easier to flip. The number of crepes you get depends on the size of the crepe pan or skillet. Crespelle can be filled with almost anything you might have in
your refrigerator; so they are a great way to use up leftovers. Crespelle are also nice for breakfast or brunch; fill them with scrambled eggs, some chopped ham
or bacon, and a little cheese. The crepes can be made up to a few days ahead of serving and stored in the refrigerator. You can double the recipe and freeze the
extra crepes. To refrigerate or freeze, stack cooled crepes between layers of parchment or waxed paper and place in a zip-top plastic bag. Thaw them in the
refrigerator overnight or microwave them for about 30 seconds before filling.
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