Crêpes recipe
The crêpes, or Crespelle in Italian, are born in France, prepared in sweet or salty versions, both very delicate. Made with milk, flour, and eggs and cooked on a griddle or using a special crêpiere. Enjoy them hot, just made, stuffed with chocolate cream, jam, honey, ice cream, or flavoured with liqueurs.
Basic Crêpes Recipe
For each whole egg, calculate 1.2 dl milk, 50 grams of flour, and 20 grams of butter.
Beat the eggs in a container and add the flour little by little making it rain down.
Add to the mixture melted in a bain-marie butter together with the milk and stir until it is smooth and homogeneous.
Cook crêpes of the desired size on the plate.
Mix well before each intake and if the mixture is thick, add a little milk.
Enjoy them with jam, ice cream, chocolate cream or honey, even the truffle-flavoured one, or honey with truffle and figs.
Add always a pinch of salt and a teaspoon of sugar to the crêpes and use the butter: it makes them more crunchy and flavourful and most important prepare them very thin.
Consume freshly prepared crêpes or reheat them on a griddle.
Basic Crêpes Recipe
For each whole egg, calculate 1.2 dl milk, 50 grams of flour, and 20 grams of butter.
Beat the eggs in a container and add the flour little by little making it rain down.
Add to the mixture melted in a bain-marie butter together with the milk and stir until it is smooth and homogeneous.
Cook crêpes of the desired size on the plate.
Mix well before each intake and if the mixture is thick, add a little milk.
Enjoy them with jam, ice cream, chocolate cream or honey, even the truffle-flavoured one, or honey with truffle and figs.
Add always a pinch of salt and a teaspoon of sugar to the crêpes and use the butter: it makes them more crunchy and flavourful and most important prepare them very thin.
Consume freshly prepared crêpes or reheat them on a griddle.
- stuffed with ricotta cheese and seasoned with Freschissima tomato puree and basil;
- spread with Parmigiano Reggiano and truffle cream sauce or Gatherer's truffle sauce, wrapped and cut into trunks;
- stuffed with meat ragout (without tomato) and seasoned with sour cream or onion jam (click HERE for the recipe);
- stuffed with mushrooms and their sauce;
- stuffed, wrapped, and seasoned with cheese sauce;
- with fish or truffle caviar.
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