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Crespelle -- Crepes

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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.

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


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.

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