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. 

Italian Crepes, Crespelle, on a plate with a checkered napkin underneath.

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. For another Italian classic, don’t miss this Brioche col Tuppo or Pasta Frolla. If you love traditional 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. 

Overhead crespelle on a plate with a crepe pan next to it.

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

Ingredients needed for recipe including flour, eggs, butter, milk, and salt.
  • 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. 

Process shots showing how to make recipe including frying the batter and stacking them on a plate.

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. 

Crespelle on a plate with a checkered napkin underneath.

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

What are crespelle?

Crespelle are thin Italian pancakes, similar to crepes, often used as a versatile base for both sweet and savory dishes. They can be filled, folded, or rolled with a variety of ingredients, to make them either sweet or savory.

How to eat Italian crepes?

To enjoy Italian crepes, start by selecting your desired filling, whether sweet or savory. Lay the crepe flat and add your ingredients, such as Nutella and strawberries for a sweet treat, or prosciutto and cheese for a savory dish. Fold the crepe into quarters or roll it up.

How to reheat crepes?

To reheat crepes, place them in a dry skillet over medium-low heat for about 10-15 seconds on each side until warmed through. Alternatively, you can wrap them in a damp paper towel and gently warm them in the microwave for 20-30 seconds.

Italian crepes on a plate on a checkered napkin.

More Classic Italian Recipes!

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

Italian Crepes recipe.

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.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: crespelle, Italian crepes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 crepes
Calories: 158kcal

Equipment

  • 8 or 9 inch nonstick skillet or crepe pan
  • blender or food processor

Ingredients

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

Instructions

  • In a blender or food processor, combine the flour, milk, eggs, melted butter, and salt. Cover and blend until the mixture is smooth and there are no visible lumps.
  • Let the crepe batter rest for about 15-20 minutes at room temperature. This resting time allows the gluten to relax and results in softer crepes. Pour the batter into a large bowl.
  • Heat a non-stick crepe pan or a non-stick frying pan over medium heat. Add a small amount of butter or oil to the pan and swirl it around to coat the surface.
  • Once the pan is hot, pour a small amount of the crepe batter (about ¼ cup for an 8-inch pan) into the center of the pan. Immediately tilt and rotate the pan to spread the batter thinly and evenly, covering the entire surface of the pan.
  • Cook the crepe for about 1-2 minutes until the edges start to turn golden and lift slightly from the pan. Carefully flip the crepe using a spatula or by gently lifting the edges with your fingers. Cook the other side for another 1-2 minutes until lightly golden.
  • 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 fold them into quarters or roll them up.

Notes

  • 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. 

Nutrition

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
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5 from 5 votes (4 ratings without comment)

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4 Comments

  1. I have not tried these yet, but I’m so happy to find them. My mother use to make these and fill them with cottage cheese, chives and cinnamon. I believe she would have made the sweet version. That’s what I remember. Is this something that you’ve heard of and do you have any proportions? These would bring back so many memories of my mother who passed many years ago.
    Thank you

    1. Those sound amazing! Love the idea of filling these with cottage cheese and chives. I don’t think you could go wrong with anything you filled them with. Enjoy!

  2. 5 stars
    My mother-in-law made these for me years ago after we had shoveled 2 feet of snow from our driveway. It was so cold when we came in and she had made a huge plate of them and they were delicious. She made a tall stack of them and in between each crepe she would put grated pecorino Romano cheese. Then she would cut them like a pie and serve them with hot chicken soup. I made them for my kids and now make them for my grand children and they love them! Thank you

    1. Hi Kay. Thanks for sharing that memory. Love the idea of adding cheese in between the layers and serving like pie. Sounds amazing 🙂