I share with you these pizzaiola crêpes that are very easy to prepare and truly delicious. The beauty of this recipe is its simplicity: it only takes 5 minutes to prepare the batter, and then you just let it rest for 30 minutes in the fridge.
At the end of the recipe, I’ll explain why this step is so important for the success of the dish. But now let’s get back to our crêpes: once they’re cooked, you can fill them according to your taste. I usually choose ricotta with vegetables or the classic pairing of ham and mozzarella, then roll them up like a cannoli and enjoy them with immense pleasure.
They are also perfect if you have little time, because you can prepare them in advance and just reheat them a few minutes before serving. A real treat, I assure you!
Let’s start cooking… Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for pizzaiola crêpes
You can also use a gluten-free flour, just remember that each flour absorbs differently, so I recommend adjusting the quantities based on the consistency of the batter, which in this case should be liquid.
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cups milk
- 1 pinch salt
- 3 tablespoons tomato sauce
- to taste oregano
Steps for pizzaiola crêpes
In a bowl, pour the flour and a pinch of salt and mix.
Start adding the milk gradually, then the eggs, and finally the tomato sauce, mixing all the ingredients well.
Cover with plastic wrap and place in the fridge to rest for 30 minutes.
After this time, take the bowl, add oregano, and mix with a hand whisk.
Oil a non-stick pan and remove the excess oil with a paper towel. (I oiled the pan once because it’s non-stick, but if you don’t have one, oil the pan for each crêpe).
Pour two/three ladles of batter into the well-heated pan and cook on both sides for about 2 minutes, until golden, then flip to the other side.
The pizzaiola crêpes are ready to be enjoyed. Below, I leave you an idea of how I made them.
I filled the crêpes with ricotta (about 7 oz, seasoned with just a bit of salt) and previously grilled eggplants (about half an eggplant), I formed a cannoli that I cut into two/three pieces.
I placed some béchamel sauce at the base of a 20/22 cm diameter mold and then placed the rolls on top, finally covering everything with the remaining béchamel sauce and grated parmesan cheese.
I baked at 356°F for about 15 minutes.
Try them with this filling too because they are really delicious.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
Storage
If the crêpes are not consumed immediately, you can easily store them in the fridge, making sure to cover them well with plastic wrap to keep them soft.
The resting of the batter in the fridge is a crucial step for the success of the recipe: it helps all the ingredients blend well and ensures an excellent result. Moreover, this waiting time helps to eliminate any potential lumps, making the batter perfectly smooth and velvety.
If you prefer, you can substitute the flour with another type, but always remember that each flour absorbs liquids differently. My advice is to adjust the quantities by observing the consistency of the batter, which in this case should remain quite liquid.
