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.

Course Main Course

Cuisine Italian

Keyword crespelle, Italian crepes

Prep Time 20

Cook Time 20

Total Time 40

Servings crepes

Calories 158kcal

Author Angela Allison

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