Question Number 9
Crespelle?
No.
Crespelle are the Italian equivalent of crepes. Though the preparation now has a certain ring of elegance to it, in the past crespelle were considered poor people's food. The change came in 1895, when Henri Carpentier, Maitre at Montecarlo's Café de Paris, prepared them at the table for the Prince of Wales. Edward named them after his lady friend -- Crepes Suzette.
If made with sugar crespelle are an ideal base for a dessert, for example rolled around ice cream and seasoned with the sauce of choice. If you omit the sugar in the batter, on the other hand, you will have savory crespelle that are perfect for making cannelloni. In either case you should include the rum, which serves to keep the crespelle from toughening. According to De Agostini's La Mia Cucina, it's important that the crepe pan be only lightly greased, lest the crespelle toughen. They also suggest that you use a piece of prosciutto fat, rather than butter, because it will result in tastier crespelle.
To make 10-12 crespelle you will need:
- 1 cup flour
- 1 cup milk, cold
- 2 eggs and 1 yolk
- 6 tablespoons unsalted butter
- 2 tablespoons sugar (omit if you're making savory crespelle)
- 2 tablespoons brandy or rum
- A healthy pinch of salt (1/2 teaspoon for savory crespelle)
- A crepe pan
- A brush
Beat 2 yolks and one whole egg with the sugar and the salt, then incorporate the flour and slowly add the milk, so as to obtain a creamy batter.
Whip the remaining white to moderately firm peaks and carefully fold in the liquor, then fold the mixture into the batter. Melt 2 tablespoons of the butter and fold it into the batter too. Let the batter sit in a cool place for at least an hour.
When you are ready to proceed, melt the remaining butter and lightly brush your crepe pan, which should be over a medium flame. Pour 2-3 tablespoons of batter into the center of the pan and distribute it evenly by shifting the pan. Cook for a couple of minutes, then flip the crespella (the Joy of Cooking says to use your fingers if you can stand the heat) and cook for a couple of minutes more; don't let it overbrown. Continue until you have finished the batter, stacking the finished crespelle on a plate and covering them with a cloth.
If you make them savory, you can fill them with a mix of ricotta and spinach, pour a little béchamel or tomato sauce over them, dust with a little grated cheese, and heat them through in the oven. Heavenly!
