Italian Crepes Recipe

Italian "crespelle" crepes are simple and tasty savory or sweet. Perfect for manicotti or dessert, easy to make.

– 2 cups all purpose flour (270 grams) – 2 cups milk whole or 2% milk – 4 large egg – ¼ cup unsalted butter, melted – ½ teaspoon kosher salt – butter or olive oil for greasing pan

Ingredient

Direction

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1

Mix flour, milk, eggs, melted butter, and salt in a blender or food processor. Cover and mix until smooth and lump-free.

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2

Rest the crepe batter at room temperature for 15-20 minutes. Resting relaxes gluten, making crepes softer. Pour batter into a large bowl.

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3

Heat a non-stick crepe or frying pan on medium. Add a little butter or oil to the pan and stir to coat.

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4

Place ¼ cup of crepe batter (about ¼ cup for an 8-inch pan) in the center of the heating pan. Tilt and rotate the pan immediately to thinly and evenly spread batter across the pan.

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5

The crepe should brown and lift slightly after 1-2 minutes in the pan. Turn the crepe with a spatula or fingertips. Gently brown the other side for 1-2 minutes.

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6

The crepe should brown and lift slightly after 1-2 minutes in the pan. Turn the crepe with a spatula or fingertips. Gently brown the other side for 1-2 minutes.

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7

Keep the cooked crepe warm on a dish with a clean kitchen towel while making additional. After creating crepes, fill them with sweet or savory fillings and quarter or roll them.

Calories: 158kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 167mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Calcium: 64mg | Iron: 1mg 

Nutrition

Also See

Ricotta Filling Recipe