Crespelle are the Italian version of crepes; according to Antonio Piccinardi they are especially popular in the Abruzzi region, where they are served in broth or baked. They also figure prominently on the menus of elegant restaurants throughout the Peninsula, generally as first-course dishes. These salmon crespelle, or crepes, are especially popular around Valentine's Day. To serve 4:
Prep Time: 1 hour, 00 minute
Cook Time: 35 minutes
Ingredients:
- 2 cups milk
- 1 cup whole-wheat flour
- Unsalted butter
- A bunch of chives
- A lemon
- An egg
- 1/4 pound finely sliced smoked salmon
- A jar of salmon roe
- Cream (a half pint should be sufficient)
- Salt and white pepper to taste
Preparation:
Crack the egg into a bowl and beat into it the milk and the flour, then season the batter with salt and pepper to taste. Butter a small non-stick pan, set it on the fire, and when it has warmed, pour enough batter into it to obtain a 3-inch diameter crespella. Cook as you would pancakes, flipping the crespelle once they have firmed up, and removing them to a plate when they are done.
Spread a little butter over the top of the crespelle, lay a slice of salmon and spread some roe on each, and roll them up, tying them with chive sprigs. Lay the finished crespelle on a platter, garnish them with slices of lemon, warm the cream over the stove, and serve the crespelle with the warmed cream on the side. If you would rather some variation, purchase a tin of caviar as well, and stuff half the crespelle with a paste made with the yolk of a hard- boiled egg, melted butter, and caviar.
This will serve 4 and take about 40 minutes; it will go well with a crisp white wine that doesn't have a tremendous amount of oak -- say a Fabio Coser's Ronco dei Tassi Collio Pinot Grigio, or, if you want a touch of wood, his Collio Bianco. Mario Schiopetto's Pinot Grigio would also be good.
Spread a little butter over the top of the crespelle, lay a slice of salmon and spread some roe on each, and roll them up, tying them with chive sprigs. Lay the finished crespelle on a platter, garnish them with slices of lemon, warm the cream over the stove, and serve the crespelle with the warmed cream on the side. If you would rather some variation, purchase a tin of caviar as well, and stuff half the crespelle with a paste made with the yolk of a hard- boiled egg, melted butter, and caviar.
This will serve 4 and take about 40 minutes; it will go well with a crisp white wine that doesn't have a tremendous amount of oak -- say a Fabio Coser's Ronco dei Tassi Collio Pinot Grigio, or, if you want a touch of wood, his Collio Bianco. Mario Schiopetto's Pinot Grigio would also be good.
