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How to make Crespelle or La Crepes

This authentic Italian recipe is for thin pancakes, called Crespelle or La Crepes in Italian. Eat them on their own with sugar and lemon or stuff them with a sweet or savoury filling and bake them.

Serves 6


4 eggs
200g plain flour
500ml (½ Litre) milk, full-fat

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1. Put the milk in a bowl, add the eggs, stir well and add the flour in tablespoons, stirring in between until the batter is smooth and lump-free. Leave the batter to sit in the fridge for an hour or two before using.

To make plain crepes or crespelle

Heat a large non-stick or cast-iron pan (about 30cms in diameter), add a knob of butter and melt it, then add 4 tablespoons of batter and fry on both sides until golden.

To make filled crepes or crespelle

Lightly oil a baking dish. Fill each crepe and fold in the sides. Lay side-by-side in the baking dish and bake for 15-20 minutes or until the filling is heated through. You can also fill them without baking if the filling is already cooked or doesn't need to be cooked: they are delicious filled with poached fruit and mascarpone or cream cheese and honey and dusted with icing sugar.

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