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How to make homemade Italian crespelle

Last Modified: February 19, 2021

If you’ve invited friends for dinner but don’t know how to cook very well, homemade Italian crespelle can save your day. In fact, homemade Italian crespelle are extremely easy to make and are also very good. Today I’d like to share with you the recipe I use. I’ll write it first in Italian and then in English.
Ready? Let’s cook!

Ingredienti – Dosi per 3 persone

2 Uova
200 ml Latte
80 g Farina 00
q.b. Sale
q.b. Burro
Parmigiano grattugiato

Ingredienti per il ripieno

200 g Ricotta
150 g Prosciutto cotto
3 Mozzarella

Ingredienti per la besciamella

50 g Burro
50 g Farina 00
500 ml Latte a temperatura ambiente
1 pizzico Noce moscata
1 pizzico Sale

Procedura

  1. Mettete le uova in una terrina con un pizzico di sale e sbattetele con una frusta.
  2. Aggiungete la farina setacciata e continuate a sbattere.
  3. Aggiungete il latte gradualmente, continuando a sbattere, finché otterrete un composto liscio e senza grumi. Coprite la terrina con pellicola per alimenti e lasciate riposare in frigor per 15 minuti.
  4. Ungete una padella antiaderente da 24 cm con un po’ di burro e riscaldatela a fuoco basso. Versate un mestolo di composto, distribuendolo nella padella per ottenere una crespella sottile. Cuocete per circa un minuto, giratela e cuocetela per altri 30 secondi circa. Ripetete la procedura finché il composto non è terminato.
  5. Su metà crespella aggiungete un cucchiaio di ricotta, qualche fettina di prosciutto e qualche fettina di mozzarella.
  6. Piegate la crespella sul ripieno. Piegatela ancora in due e sistematela in una teglia imburrata. Ripetete la procedura.

Besciamella

  1. Sciogliete il burro in un pentolino a fuoco basso, poi spegnete il fuoco e versate la farina setacciata mescolando con una frusta finché diventa prima di grumi.
  2. Riaccendete il fuoco e continuate a mescolare finché non diventa leggermente dorata.
  3. Lentamente, unite il latte a temperatura ambiente, continuando a mescolare, finché il composto non si addensa (dai 7 ai 10 minuti).
  4. Insaporite con un pizzico di sale e un po’ di noce moscata grattugiata e mescolate.
  5. La besciamella è pronta. Adesso potete versarla sopra le crespelle con una spolverata di parmigiano.
  6. Infornate a 175°C per 25 minuti

Ingredients – 3 servings

2 Eggs
200 ml Milk
80 g Plain Flour
Pinch of salt
Butter (for greasing)
Grated Parmisan

Ingredients for the filling

200 g Ricotta
150 g Ham (Prosciutto cotto)
3 Mozzarella

Ingredients for bechamel

50 g Butter
50 g Plain flour
500 ml Room temperature milk
Ground nutmeg
A Pinch of salt

Procedure

  1. Put the eggs in a bowl with a pinch of salt and whisk them.
  2. Add the sifted flour and whisk.
  3. Gradually pour the milk, whisking, until you get a smooth batter, without lumps. Cover with cling film and put it in the fridge for 15 minutes.
  4. Grease a 24cm non-stick pan with some butter over a gentle heat. Pour a ladle of batter in it, distributing it in the pan to obtain a thin crepe. Cook for about 1 min, flip over and cook for a further 30 secs. Repeat the whole procedure up till the batter is over.
  5. On one half of the crepes add a spoonful of ricotta, slices of cooked ham and sliced mozzarella
  6. Fold the crepes over the filling. Fold in half again and place them in a greased pan. Repeat.

Bechamel

  1. Melt the butter in a saucepan over low heat, then turn off the heat, add the sifted flour and whisk until it’s without lumps.
  2. Turn on the heat again and keep whisking up till it’s lightly golden brown.
  3. Slowly pour the milk, always whisking, until the mixture starts to thicken (about 7 to 10 minutes).
  4. Season with a pinch of salt and ground nutmeg and whisk.
  5. Bechamel is ready. You can now pour it on your Italian crespelle and sprinkle with Parmisan.
  6. Bake Italian crespelle at 175 °C for 25 minutes.

If you like the recipe of homemade Italian crespelle, don’t forget to share!


Credits

Original image by RitaE

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Category: English-Italian texts, Italian food and drinksTag: italian food

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