- 1 cup milk
- ¾ cup all-purpose flour
- 2 eggs
- ⅛ teaspoon salt
For Cooking the Crespelle
- 1 to 1 ½ tablespoons butter
- An 8-inch nonstick skillet
- Put the milk in a bowl and add the flour gradually, sifting it through a sieve if possible, while you mix steadily with a fork or whisk to avoid making lumps. When you have added all the flour, beat the mixture until it is evenly blended.
- Add the eggs, on at a time, beating them in rapidly with a fork. When both eggs have been incorporated into the batter, add the salt, stirring to distribute it.
- Lightly smear the bottom of the skillet with some of the butter. Turn on the heat under the pan to medium heat.
- Give the batter a good stirring, and pour 2 tablespoons of it into the pan. Tilt and rotate the pan to distribute the batter evenly.
- As soon as the batter sets and becomes firm and speckled brown, slip a spatula underneath it and flip it over to cook the other side. Stack the finished crespelle on a plate.
- Coat the bottom of the skillet with a tiny amount of butter, and repeat the procedure described above until you’ve used up all the batter. Remember to stir the batter each time before pouring it into the pan.
You can make crespelle several hours in advance, or even days. If you are doing them days ahead of time, interleave them with wax paper before refrigerating. If you are keeping them longer than 3 days, freeze them.
Source: Essentials of Classic Italian Cooking by Marcella Hazan page 267