Crespelle

By BlueSchmoo

CRESPELLA: Thin Italian pancakes that are either stacked with different fillings between the layers or filled and rolled like crêpes

These are the crepes and sauce for the Cannelloni Fiorentina

Can use less Butter in Crepe recipe cut to 1 Tbsp to cut Fat content

Ingredients

• CRESPELLE (Crepes)
• 2 large eggs
• 2/3 cup whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted
• BESCIAMELLA SAUCE (white sauce)
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 1 3/4 - 2 cups whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Details

Servings 4

Preparation

Step 1

Blend together eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.
Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30
seconds, then invert crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.

BECHAMEL SAUCE
Melt butter in a medium sized sauce pan, sprinkle in flour whisking to avoid clumping, whisk until smooth, then slowly add in the milk while continually whisking to make it smooth, cook for 1-2 minutes then add Parmesan cheese, whisking until smooth, and cooking a bit longer until sauce is thickened and the flour taste has been cooked out.