(Makes about twelve 7-inch crepes)
1 cup flour
1/2 teaspoon salt
1 cup water
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)
1/2 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.
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. Add some
shredded cooked chicken or diced vegetables to the soup, if desired.
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.
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