Recipe Courtesy of Italian Cooking and Living (
From Italian Cooking and Living, February/March 2002

  • 8 eggs
  • 1/2 cup unbleached all-purpose flour, plus extra if needed
  • salt and freshly ground black pepper
  • 4 cups whole milk, plus extra
  • 2 tablespoons extra-virgin olive oil

Make the crępes: Beat eggs, flour, salt, and pepper in a bowl. Whisk in milk and season with salt and pepper; batter should be as thick as heavy cream (add more flour if too thin or more milk if too thick). Heat a 6" nonstick pan over medium-high heat. Add 3 tablespoons of batter; tilt pan quickly to spread it. Cook until golden and set on the bottom, about 2 minutes; flip and cook until other side is golden and set, about 1 minute. Continue with remaining batter. Cool to room temperature. Yield: about 18 crępes

Using the crępes: Use the crępes as an alternative to boiled lasagna sheets in your favorite cannelloni recipe; stuff with blanched asparagus, boiled ham, and besciamella, then sprinkle with unsalted butter and grated grana padano and bake; or sauté in butter with grated orange zest, butter, and sugar for an easy dessert.

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