To make 10-12 crespelle you will need:
Prep Time: 30 minutes
Cook Time: 4 minutes
Total Time: 34 minutes
- 4/5 cup (100 g) flour
- 1 cup (250 ml) 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
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.