Region: Italy
Category: Desserts
Season: Any
Difficulty: Medium Difficulty
The Italians would call them crespelle, but by any name these sweet crêpes are my (2)LO.jpg)
favorite fast dessert with luscious tastes. Top them with a sprinkling of confectioner's sugar or cinnamon if desired. I've used fresh mulberries in the photo as a garnish. You can also cook it on a flat cast iron griddle in which case butter the pan immediately before cooking.
[photo: Clifford A. Wright]
Yield: Makes 6 crêpes
Preparation Time: 15 minutes
3/4 cup all-purpose flour
2 tablespoons sugar
Pinch of salt
2 large eggs
1 cup milk
2 to 3 tablespoon unsalted butter or as needed
3/4 cup raspberry preserves
1. In a bowl, mix the flour, sugar, and salt together. Break the eggs into another bowl or measuring cup and beat. Pour the milk in with the eggs and beat again. Pour the eggs and milk into the flour and stir vigorously until it is smooth and thin.
2. In a medium nonstick skillet, melt 1 tablespoon butter over high heat, coating the bottom of the pan. Pour in a ladleful of batter, turning the pan rapidly in a circular motion so the bottom of the pan is coated and the batter very thin. After about a minute, lift the edge of the crêpe and flip. Spread 2 tablespoons of raspberry preserves in the center and fold one half over, pressing the top down with the back of the spatula. Fold again and slide onto a serving plate. Continue making the crepes, using more butter as needed. Serve immediately.
Variation:
Note:
Posted: 12/13/2006
