Crepes – or crespelle, as they are called in Italy – are a simple, economical, and incredibly versatile recipe. Just a few ingredients: milk, eggs, and flour to achieve a velvety batter that is suitable for a thousand fillings, both sweet and savory.
I often make them when I want a quick dessert: just a bit of Nutella or jam, and they quickly become a delicious snack. But they’re also great with vegetables, salmon, or ricotta for a light and tasty savory dish!
Fun fact: it is said that crepes were created in the 5th century to feed French pilgrims arriving in Rome for Candlemas. They were so loved that they spread to France, where the famous crepe Suzette, with butter, sugar, and orange juice, was born.
Ready to make them with me?
See you soon, Susy
On the blog, you will also find similar recipes that I recommend trying:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 58.07 (Kcal)
- Carbohydrates 8.08 (g) of which sugars 1.31 (g)
- Proteins 2.93 (g)
- Fat 1.73 (g) of which saturated 0.92 (g)of which unsaturated 0.80 (g)
- Fibers 0.29 (g)
- Sodium 42.17 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 8 crepes
- 1 1/4 cups milk
- 2 eggs
- 1 cup all-purpose flour
- 1 pinch salt
- as needed butter (for the pan)
Tools
- Pan for crepes 7/8 inches
- Bowl
- Whisk
- Plastic Wrap
- Ladle
- Cooking Spatula
Preparation of the Crepes
In a bowl, beat the eggs with the whisk. Gradually add the flour and milk, alternating them, until you get a smooth batter without lumps. Cover it with plastic wrap and let it rest in the refrigerator for 15 minutes.
Heat a non-stick pan well and grease it with a little butter. Pour a ladle of batter and immediately tilt the pan to distribute it evenly.
Cook for about 1 minute until the edges start to detach, then flip the crepe with a spatula and cook for a few seconds on the other side as well. Proceed the same way with all the batter.
Ideas for Filling the Crepes
Sweet: Nutella, jam or preserves, pastry cream, ricotta and chocolate chips, fresh fruit and cream.
Savory: Ham and cheese, spinach and ricotta, smoked salmon and robiola, sautéed mushrooms, grilled zucchini.
Storage
Crepes keep in the refrigerator for 3 days, well covered with plastic wrap. If you want to freeze them, separate them with parchment paper: they will be ready to heat when needed!
Crepes keep in the refrigerator for 3 days, well covered with plastic wrap. If you want to freeze them, separate them with parchment paper: they will be ready to heat when needed!
