Italian Crepes Recipe | Crespelle

Italian Crepes, also known as "crespelle" are a simple and delicious crepe that can be served either savory or sweet. Easy to make and perfect for manicotti or dessert. 

This classic recipe for Italian crepes is made with just 5 ingredients and comes together fast. You can make these using your favorite non-stick skillet or a crepe pan. 

​These crepes are the perfect foundation for delicious filling like this Ricotta Filling for Manicotti or you can add sweet Nutella and use them for desserts. If you love classic Italian dishes, be sure to try this Pasta e Ceci or this Lemon Ricotta Bundt Cake. 

You'll Love Classic Italian Crepes

Classic Italian Crepes are a great recipe to have on hand. This Italian version of crepes are made similar to French crepes and have different variations depending on what region of Italy you are in. 

These crespelle are like thin pancakes and can be served savory or sweet. They can take the place of pasta like in this Italian Manicotti with Crepes recipe, as well as other savory dishes. 

Italian crepes are like a like a blank canvas - you can make them sweet or savory, depending on what you add to them. You can fill them with chocolate and fruit, or even with cheese and ham. 

You'll love that these crepes are versatile enough to be served for breakfast, lunch, dinner, or dessert, depending on what you want to serve them with. Plus, they are great to make ahead and can be refrigerated until ready to fill. 

​And, don't be intimated to make these crepes either. They come together quick and can be made in a regular nonstick skillet. So even first time crepe maker can succeed as long as they have a non-stick pan. 

Give this recipe for authentic Crespelle a try. Perfect for making homemade manicotti (the crepe replaces the manicotti shells) or even just eating with tomato sauce and parmesan cheese. 

Ingredients

• Flour: all purpose flour works best for Italian crepes. Some recipes call for rare flours such as chestnut flour. However, I find that all purpose has the best flavor and texture. 
• Eggs: use large room temperature eggs for this recipe. 
• Milk: you will need a creamier milk for making crespelle. Try to use whole milk or 2% milk if possible. 
• Butter: the recipe calls for melted butter. Be sure the butter has had a chance to cool before adding it to the eggs. 
• Salt: use a pinch of salt - kosher salt is best if you have it.  
• Optional Sugar: if you are making sweet Italian crepes, you can add a tablespoon of sugar to the batter to sweeten it up slightly. 

How to Make Italian Crepes Batter

To make Crespelle, or Italian crepes, you will need a crepe pan or nonstick skillet. I like to use an 8-inch pan, but you can use whatever you have on hand. 

Step 1: make the batter

Crepe batter should be very smooth. You could make this in a large mixing bowl, but I recommend using a blender or food processor so that there are no bits of flour in the batter. 

In a blender, combine the eggs, milk, butter, and salt (plus sugar if using). Mix until well combined. Then, add in the flour and blend until the crespelle batter is smooth. Transfer to a large bowl. 

​I recommend letting the batter sit for about 15-20 minutes before cooking. 

Cooking Italian Crepes

Step 2: heat and grease the skillet

Set your nonstick skillet or crepe pan over medium-low heat to medium heat. You will need to play with the settings to get the precise temperature needed. 

Add some butter or olive oil to the bottom of the pan. Then, measure out ¼ cup of the crepe mixture and pour it in the center of the pan. Tilt the pan to spread the batter of the top of the pan. 

Step 3: flip the crepe

You'll know the crepe is ready to flip when the edges of the crepe start to turn up. It's fine if the center of each crepe looks bubbly still. 

Use a thin spatula to carefully flip the crepe and cook the other side; about 30 seconds to a minute. Repeat with the remaining batter. 

Step 4: set aside and fill

Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm while you make the rest of the crepes. Once all the crepes are ready, fill them with your desired sweet or savory fillings and either fold or roll them up. 

Recipe Tips

• Smooth batter: while you can make the crepe batter by hand in a large bowl, I recommend using a food processor fitted with blade attachment or blender to ensure a smooth batter. You don't want lumps of flour in the crepes if possible. 
• Sweet batter: if you are planning on making sweet crepes, you can add a tablespoon of sugar to the batter as well as any other flavors such as extracts or liqueurs. 
• Crepe pan: you definitely don't need any special equipment for making crepes except for a nonstick skillet. I like to keep my crepes around 8-inches in diameter and prefer to use a medium-sized non-stick frying pan. 
• Storage: leftover crepes can be stored in an airtight container in the refrigerator for up to a week. Place a paper towel under the crepes to absorb any moisture. 
• Savory crepes: you can make savory crepes by filling these with a ricotta cheese mixture and topping with marinara sauce or bechamel sauce. 
• Sweet Italian crepes: make these crepes sweet by filling with fresh fruits and whipped cream. Or spread on everyone's favorite chocolate hazelnut spread and make Nutella crepes. 

Frequently Asked Questions

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