Crespelle Recipe

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A crespelle is an Italian crepe used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious. These can also be made gluten-free.

Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious.Crespelle

I love making homemade manicotti for special occasions, they are so good and always a crowd pleaser! Here’s my favorite Spinach Manicotti recipe.

Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious.

For an added nutritional benefit, I use white whole wheat flour in the batter which doesn’t taste like wheat, but you can use unbleached white if you prefer. I have also tested with Bobs Red Mill gluten-free flour with great results. A crepe pan can be used, but it’s not necessary, a good 8 inch non-stick skillet with a 6 inch bottom will work just fine. They aren’t hard to make, if you can make pancakes, you can make crespelles, it just takes a little practice – adding the right amount of batter, swirling it around and carefully flipping. After you make the third one, you’ll be a pro! Once done, fill them, roll and bake.

Tip:

Can be made a day ahead, covered with plastic wrap and refrigerated, or stack them and freeze the unused portions.

Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious. Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious.

Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious.

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Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious.
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5 from 3 votes
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Light Crespelle Recipe

35 Cals 1 Protein 4.5 Carbs 0.5 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 20 crepes
COURSE: Dinner
CUISINE: Italian
Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious.

Ingredients

  • 1 cup white whole wheat flour
  • 1 1/2 cups 1% milk
  • 2 large egg whites
  • 1 whole egg
  • 1 tsp oil
  • 1/2 tsp salt
  • olive oil spray

Instructions

  • Put all the ingredients in the blender.
  • To make crespelles, heat am 8"  non-stick skillet with a 6-inch bottom on medium-low heat.
  • Lightly spray pan using olive oil spray and pour 2 tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly. Cook about 30 seconds.
  • Flip and cook another 10 seconds.
  • Remove and place on a plate and repeat the process with the remaining batter.

Nutrition

Serving: 1crespelle, Calories: 35kcal, Carbohydrates: 4.5g, Protein: 1g, Fat: 0.5g, Cholesterol: 10mg, Sodium: 45mg, Fiber: 0.5g, Sugar: 1g
WW Points Plus: 1
Keywords: crespelles, gluten free crespelles, gluten free manicotti shells, manicotti shells, whole wheat crespelles

 

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62 comments

  1. I attempted to make these.  My batter was a very thin consistency.  I couldn’t turn them without breaking them.  Should I increase the amount of flour?

  2. Can you use coconut flour? I’m new to coconut flour. 

  3. Can I substitute ap flour for the whole wheat flour?

  4. Could I make a quesidilla with them?

  5. Hi Gina!
    How many crespelles does this make to go with the nutrition info?

    PS. THANK YOU!!  Especially for the WW recipes that are gluten-free. 

  6. My Italian family makes these with water and not milk. Just an FYI to cut out a few more calories. 

  7. Great for spinach manicotti recipe!

  8. Made these last night! It did take a few to get the hang of it, I actually lifted the edge a bit with my fingers then scooted the spatula under and flip! I’m taking the spinach manicotti for a birthday luncheon at work….along with ceasar salad, cheesecakes and salted caramel sauce! I think there will be some happy tummys! Thanks for the recipe!

  9. Would you use these for enchiladas? Debating since I’ve made them for manicotti and thinking they could sub the tortilla

  10. Do these freeze well for later use?