Eat the Crespelle on their own with sugar and lemon or stuff them with a sweet or savoury filling and bake them.
200g plain flour
Knob of butter
1. Whisk the milk with the eggs, add the flour in tablespoons, stirring between each addition until the batter is smooth and lump-free. Leave the batter to sit in the fridge for an hour or two before using.
2. Heat a large non-stick or cast-iron pan, add a knob of butter and when it sizzles, add a ladle of batter and fry on both sides until golden.
They are delicious filled with poached fruit and mascarpone mixed with honey or maple syrup. Dust the rolled crespelle with icing sugar.
To make Savoury Crespelle
- Lightly oil a baking dish.
- Cook the crespelle.
- Fill them with a savoury mixture – see below for ideas – and lay them side-by-side in a baking dish and bake for 15-20 minutes or until the filling is heated through.
Suggested fillings: smoked salmon with bechamel sauce mixed with a teaspoon of tomato ketchup and chopped dill; leftover chicken curry and yogurt; cooked pancetta and scrambled egg with lots of chopped parsley.