I had never heard of crespelle until a couple of years ago when I had them for lunch one Sunday in Bru’s house. They are basically a stuffed savoury pancake, they are different to crepes in that they have melted butter in the batter and the texture is completely different, they are a bit thicker than a regular pancake. They originate from Piacenza in Emilia Romagna, which is also the home of Parmesan cheese.
The amazing thing about Italy is the difference in food eaten in the different regions, I was telling Elisa one of our Italian staff that I had made them assuming as she was Italian she would know what they were but she had never heard of them, she is from Sardinia and they are not part of their regional food. They are probably too heavy for the warm sunny days of Sardinia but suit the Irish weather perfectly. There is a little bit of work involved and are not the easiest thing to make with a 2 year old who thinks that 00 flour is like snow and has to have her own bowl of “frostie the snowman’s snow” and proceeds to decorate your kitchen like a “winter wonderland” with the so called snow.
Next time I think I will make them over 2 days and make the pancakes the night before as they can be kept in the fridge for up to 3 days and then just fill them on the day we’re eating them. The type of pan you use is quite important when making crespelle, you need to use a heavy based pan, I recently bought a pancake pan in Lidl which worked out perfectly even though my first couple of pancakes were a little mis-shaped. I have to tell you at this point I have never made pancakes before this, a little strange I know so it took me a couple of tries to get them right. I used Ursula Ferrigno’s recipe and followed it exactly as I had never made them before.
what you need:
crespelle
225g Italian 00 flour
1 tsp freshly grated nutmeg
2 large eggs beaten
1 large egg yolk beaten
350ml milk
1 tbsp unsalted butter melted.
what to do:
sift the flour, salt and nutmeg into a bowl:
add the beaten eggs and milk:
add the melted butter and whisk until smooth:
melt some unsalted butter in a heavy based frying pan and pour a small ladleful of batter into the pan. Swirl the pan to make sure it is evenly coated with a thin layer of batter.
cook until lightly browned on the underside and then flip over and cook the other side. Remove when cooked and place on kitchen paper. The recipe says you should get 6-8 pancakes, I got 5.
what you need for the filling:
55g unsalted butter
2 shallots finely chopped
1 garlic clove peeled and crushed
375g mushrooms wiped and chopped
125g mixed wild mushrooms (I used the gourmet mix from Superequinn)
225g mozzarella diced
85g parmesan cheese grated
225g ricotta cheese
handful fresh basil
sea salt and black pepper
what to do:
melt two-thirds of the butter in a large frying pan add the shallots and garlic and cook for a few minutes until soft.
add the mushrooms and saute until golden:
mix your ricotta, parmesan, mozzarella and basil in a bowl:
add your mushroom mix and season:
put a spoonful of the filling into the centre of the pancake and make a parcel:
place in a greased oven dish topped with some butter and parmesan:
bake for 15 -20 mins and serve:
I have to say for my first attempt they turned out pretty darn good, even my “fettucine carbonara extra cream” loving father raved about them and this man doesn’t do much Italian food. I had one left over so I gave it to one of our staff , Sejla who is from Lecce and she loved it so they were worth all the effort and the snow cleaning:)
ciao!
p.s. all these step by step photos take a bit of work, do you like them? and are they something you want to see more often? Let me know, grazie:)
I love the photos. I think it makes it easier to follow along. Especially love the ones of your bambina!
As usual it looks delicious, and I love mushrooms so I will try this one. As for all the step by step photos, for me, the first pic and either of the last two would be enough – just my opinion of course. I made your lasagna for my family recently and it was yummy! No photos, it went too fast! I will definately make it again. Jodie
They look (and sound) well worth the effort – yum!
I have a confession to make – I was also a pancake-making virgin until last weekend! I’ve since become addicted, we’ve had them for breakfast twice and for lunch once since then! My favourite filling is sauteed bacon and leek (although i can’t convert my other half from jif lemon and caster sugar!)
I think the photos are great for following along.
Thanks for all the work.
Ronan
I have the book you shot and I’ve made these after you convinced me mushrooms were lovely and do you know they are. These are divine altogether and the photos are gorgeous Lorraine!
I’m not allowed to make pancakes any more after my last disaster…….there is still flour in the corner of the kitchen, and bathroom, and sitting room and……
I think the more pics, the better, but it’s might suffice to have just one photo to accompany each unique step of a recipe.
I also love the photos Lorraine, they definitely help to make sure I am doing everything right!
These look absolutely divine and the fact that all the ingredients are favourites of mine I’m sure these will become my new “fave food”.
FYI: When I lived in London I used to go to a little cafe just off Carnaby Street that served ONLY these savoury italian pancakes. I was in Heaven 🙂
Unfortunately, it is now home to a Starbucks…….typical!!!
I love the step by step photos, and I know how much work it is. I just started a blog myself (and I am nowhere near with my photography). I have few recipes that I taken step by step pictures but I still haven’t had a chance to post them, editing pictures takes time, also…
But about this recipe – looks amazing, I am a mushroom lover, and love crepes! So definitely will be making those 😉
Busybee – thanks the for the feedback, she’s a handful that little bambina:)
Jodie – great to hear about the lasagna, I love that recipe. I decided to put the step by step photos in as I like when I read other blogs that do it. You feel more involved? I think it may be easier to follow if you are a bit nervous about cooking new things.
Daily spud – enjoying your blog, I must add a link. Great to see more Irish food blogs.
Mary T – what are we like??:) Send your other half out to me and I’ll change him:)
Ronan – thanks for the feedback, I’ll keep it up so(for the moment) 🙂
Rach – thanks a mil, I still can’t believe you didn’t eat mushrooms all that time. You can make up for it now I suppose:)
Manuel – it wasn’t far off that here, I took a photo of the mess but decided against it, I have an image to upkeep:)
Con – thanks for the feedback. Too many isn’t right either.
Kats – baby Ethan will be fed well:)
Meg – welcome to blog world:) I must pop over and say ciao! Hope you enjoy them if you make them.
Wonderful, have you tried this with traditional pasta?
Hey Andrew – I haven’t, this was my first time doing it this way and I loved the result. Welcome btw:)
i am so delighted to discover your website, i have only one complaint, i do not know what 2250 gr of flour means. or any of the euro measurements add up to. could you please put usa measurements on the recipes. thank you so much m
can you send me a print-out of your weights and measurements thank you m
Hi Madeline – I have the same problem with US blogs. I don’t know the “cup” measurements. To be honest I haven’t a clue how to convert but I’ll try and find out. Glad you like the blog:)
I like the step by step photos, but only because they look good.
Although the site wouldn’t look as aesthetically pleasing without the photos, I don’t think many people actually need so many photos to follow the recipes.
In this particular recipe for example, I think you could get away with using just half of the photos that you’ve chosen.
To save time, you could make a quick photomontage of the step by step process, plus a photo of the final dish, so you’d only have to upload two photos.
Thanks for the feedback fixup! I love blogs with lots of food photos so I’ll stick with it for the moment. Good idea about photomontage if I knew how:)
I have to disagree Fixup – I absolutely love that you have so many step by step photos Lorraine. Even though all the recipes are really easy to follow from the instructions alone I always find myself comparing the photos to make sure I’m doing it right. There is nothing like a good visual comparison. Plus, they are great photos so why not upload them. I say keep it up 🙂
Ooh err… I don’t think you mentioned oven temperature for this recipe…
jeez it’s so hard to find good bloggers these days;) 180 degrees
I used something between 180 and 200 when I made it on Sunday. Oven temperature’s probably not that critical for this recipe… It’s not gonna explode and kill thousands of people if it’s a few degrees too high or low 🙂
My guests loved it by the way. I used mascarpone instead of ricotta, ’cause the supermarket stopped selling ricotta; half an onion instead of shallots, and parsley instead of basil.
I was a bit stressed when I was cooking, because I had more guests than I expected. So I drank red wine. And lots of it. The whole bottle was gone in about an hour. Oops.