Sweet Crespelle (Italian Crêpes)
Thin, versatile Italian pancakes, similar to French crepes, can be prepared for either sweet or savory dishes.
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Instructions
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Beat egg and yolks with sugar and salt, then incorporate flour and gradually add milk to create a creamy batter.
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Whip the reserved egg white to firm peaks, fold in liquor, then gently combine this into the batter.
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Melt 2 tablespoons of butter, fold it into the batter, and let the batter rest in a cool place for at least 1 hour.
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Heat a crepe pan over medium heat. Melt the remaining butter and brush the pan.
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Pour 2-3 tablespoons of batter into the pan, tilting to spread evenly, and cook for a few minutes per side until lightly browned.
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Continue cooking until all batter is used, stacking the finished crespelle on a plate and covering to keep them warm.