Friday, July 29, 2005
Crespelle (crepes)
Like most of the country, we in Boston have been suffering through horribly hot and humid days. Thankfully, we are now experiencing some cooler, drier weather, but those oppressive days will return, I'm sure, and reduce us to withering, wilting creatures again.
Withering Hots?
Isabella could do little but sit and hope that the weather, which left her in a continual state of inelegance, would improve so that she could resume her culinary efforts.
Here is a recipe that is easy and just the thing to whip up when the kitchen is too warm to cook anything else.
Crespelle are the Italian version of crepes and 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.
The basic recipe for the crespelle follows. I used my imagination and filled the crespelle with what I had on hand (these are vegetarian), but one can add almost anything, fish, meats, fruit.
This recipe serves two. Enjoy the crespelle with a crisp green salad and a chilled white wine of your choice, a Soave Classico or a Pinot Grigio.
BASIC CRESPELLE RECIPE: (makes about 6)
1 cup all-purpose flour
2 large eggs
1 cup milk
1/4 teaspoon salt
2 tablespoons unsalted butter, melted.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk, stirring to combine. Add the salt and butter; beat until smooth. Let the mixture stand at least 20 minutes before making the crespelle.
Heat a lightly oiled (I used PAM) 8" skillet or crepe pan over medium high heat. Pour or scoop a ladle full of batter into the pan (approximately 1/4 cup, not too much or the crespelle will be too thick) spread the batter evenly by tilting the pan.
Cook the crespelle about 2 minutes, until you can easily lift the edges with a spatular. Lift the crespelle and flip it over and cook for a minute or less on the other side.
Now you can fill the crespelle with whatever your imaginative mind can think of. But please, make it fresh, nothing canned. Beh!
I filled one batch of crespelle with sauted radicchio , scallions, and toasted walnuts and the other, with a combination of sauted red onions, shitake mushrooms, fresh peas and ricotta cheese.
I placed the crespelle in a baking dish, dotted them with butter and baked for 10 minutes. When I took them out, I sprinkled them with fresh grated Parmigiano cheese and garnished them with fresh herbs.
Delightful.
Enjoy.
Withering Hots?
Isabella could do little but sit and hope that the weather, which left her in a continual state of inelegance, would improve so that she could resume her culinary efforts.
Here is a recipe that is easy and just the thing to whip up when the kitchen is too warm to cook anything else.
Crespelle are the Italian version of crepes and 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.
The basic recipe for the crespelle follows. I used my imagination and filled the crespelle with what I had on hand (these are vegetarian), but one can add almost anything, fish, meats, fruit.
This recipe serves two. Enjoy the crespelle with a crisp green salad and a chilled white wine of your choice, a Soave Classico or a Pinot Grigio.
BASIC CRESPELLE RECIPE: (makes about 6)
1 cup all-purpose flour
2 large eggs
1 cup milk
1/4 teaspoon salt
2 tablespoons unsalted butter, melted.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk, stirring to combine. Add the salt and butter; beat until smooth. Let the mixture stand at least 20 minutes before making the crespelle.
Heat a lightly oiled (I used PAM) 8" skillet or crepe pan over medium high heat. Pour or scoop a ladle full of batter into the pan (approximately 1/4 cup, not too much or the crespelle will be too thick) spread the batter evenly by tilting the pan.
Cook the crespelle about 2 minutes, until you can easily lift the edges with a spatular. Lift the crespelle and flip it over and cook for a minute or less on the other side.
Now you can fill the crespelle with whatever your imaginative mind can think of. But please, make it fresh, nothing canned. Beh!
I filled one batch of crespelle with sauted radicchio , scallions, and toasted walnuts and the other, with a combination of sauted red onions, shitake mushrooms, fresh peas and ricotta cheese.
I placed the crespelle in a baking dish, dotted them with butter and baked for 10 minutes. When I took them out, I sprinkled them with fresh grated Parmigiano cheese and garnished them with fresh herbs.
Delightful.
Enjoy.
Comments:
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I didn't know crepes were part of the Italian repertoire. Excellent.
Just be aware that the first one rarely turns out. It usually winds up getting munched before any filling goes in. At least that's been my experience.
Didn't do too many crepes in school, funnily enough: they're so quintessentially French. We made these ridiculous crepe purses filled with an orange cream for a plated dessert one day. They were a huge pain.
I have not had crepes filled with savoury fillings in a really long, long time. I should get myself a pan and start crepeing!
Just be aware that the first one rarely turns out. It usually winds up getting munched before any filling goes in. At least that's been my experience.
Didn't do too many crepes in school, funnily enough: they're so quintessentially French. We made these ridiculous crepe purses filled with an orange cream for a plated dessert one day. They were a huge pain.
I have not had crepes filled with savoury fillings in a really long, long time. I should get myself a pan and start crepeing!
Che buona idea, Isabella! Delicioso.
I'll try it. Cooking Light had a recipe last month for homemade ricotta cheese. Perfetto.
I'll try it. Cooking Light had a recipe last month for homemade ricotta cheese. Perfetto.
I've been looking for a "tried and true" crepe recipe. Thanks. Now I'll just have to practice my flipping skills.
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