Do you know how to make italian food "crespelle"?

Answer 1

You can stuff this version of crepes with almost any filling you choose, whether it be either vegetable, cheese or even a seafood stuffing.


Crespelle

:Serves 4:


Once you get going, this Italian version of crepes is really quite easy. Generally you should plan on two filled 6 inch crespelle per person. These crepes make a very nice change from pasta.


1 Cup All-Purpose Flour

Pinch Of Salt

4 Eggs, Lightly Beaten

2 Cups Milk

6 Tablespoons Olive Oil


Mix together the eggs, milk, salt, flour and 4 tablespoons of olive oil until you have a smooth batter. Heat a 6 inch frying pan with a little of the remaining oil, and heat it to medium. Pour in 2-3 Tablespoons of the batter and distribute it evenly by moving the pan from side to side. Cook until one side is set, about 30 seconds, and carefully turn. Cook for another 10 seconds and remove from the pan. Continue in this manner until all the batter has been used, adding additional oil to the pan as needed. Once the crespelle have cooled to room temperature, they can be stacked. If you are not using them immediately, cover well and refrigerate for up to 3 days.

Answer 2

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:
INGREDIENTS:
1 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
PREPARATION:
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.
Fill Crespelle the way you would cannelloni

Answer 3

I can assure you that Italian food found outside Italy is just not italian food. I run a slow food website in Italy and have spent a lot of time in the USA and UK and can assure you that even the top Italian restaurants in those countries are seldom as good as even the simplest farmhouse restaurant in Italy. The thing that makes Italian food in Italy so special is not just the recipes - that is the easy part. The ingredients used, the way they are grown and the way they are prepared makes all the difference. Just a simple thing like fresh Buffalo Mozzarella made by hand ,not by machine, tastes completely different to anything outside of Italy.

Answer 4

no, never even heard of it.

Answer 5

NO