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

1
1
1
SP
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
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 1
Keywords: crespelles, gluten free crespelles, gluten free manicotti shells, manicotti shells, whole wheat crespelles

 

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60 comments

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

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

  3. Could I make a quesidilla with them?

  4. 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. 

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

  6. Great for spinach manicotti recipe!

  7. 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!

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

  9. Do these freeze well for later use? 

  10. can you swap out whole wheat flour for almond flour

  11. Delicious and easy to make!!

  12. Can I use regular flour instead of whole wheat? We just have that already 

  13. Pingback: Pasta? Who needs Pasta? – My Healthy Journey

  14. What type of oil in the recipe, olive oil or veggie oil?

  15. I just made these and they seem to have turned out OK, but mine seem a lot “shinier” for lack of a better word. I wonder if I used a tad too much oil (to be honest , I didn’t measure it) in the batter? Regardless, I think they will work fine, but I think I may have missed the mark on the texture just a bit lol.

  16. Any recommendation for freezing these and thawing? We are making the spinach manicotti for a large group while on a trip and would like to make the crispelles ahead of time. Wax paper = best friend? Thaw day of? Thanks!

  17. I wonder if some durum wheat would make it a little more pasta-like?

  18. Thanks for the recipe I will try this wish me luck might prepare it tonight making it for the early am

  19. I was such a failure at making these. I followed the recipe to a T. 30 seconds and they weren’t nearly cooked enough to flip. They fell apart when I tried to flip them.

  20. Has anyone tried making these with almond flour? Just curious

  21. Gina have you ever made these with Gluten Free Flour?

  22. Gina – would love to make these for my VERY Italian family when we do Christmas but three of us are gluten free. I’ve never made these before so I’m not sure what the texture is supposed to be but do you think subbing in a good gluten free flour would be OK?

  23. Can you use gluten free flour?

  24. Hello! Do you think there would be a way of making these even lower carb? Thanks 🙂

  25. I'm wondering if you could please put a pinable picture on this page so I can pin it?

  26. Do you have a recipe for the filling?

  27. Can anyone describe what the texture should be like? I was expecting them to be a little more rigid. Mine ended up being kind of like a tortilla texture almost. Is that right? It's not bad, I just want to make sure I did right lol

  28. I am an experienced crepe maker and have made egg crepes a million times in order to make manicotti before, but for some reason, these were extremely difficult for me. It was virtually impossible for me to flip them without them tearing or sticking. Im not sure what happened. I will try again another time, but I was looking forward to these tonight.

  29. It took me a few to get these right (due to my burner temp) but I finally got them perfect. I used them for the manicotti and then used the leftover ones plus leftover ricotta and made skinny crepes 😉 Thanks for the recipe!

  30. I made them using almond milk and used tsp of olive oil in the batter. I have an 8 in pan & it made 14 loved these!

  31. Can you use these immediately after making or do they need to sit in the refrigerator for a day?

  32. I'm allergic to dairy too and plan on trying them tonight using Lactose Free 2% Organic Milk. Hopefully it'll work!

  33. Beth, I also ended up with over 20 crepes and I followed the recipe to a tee. Now, to figure out what to do with the rest – how many points in Nutella? ha ha. I was surpried how easy these were to make – thought it would take a few tries to get right, but they all came out well. it was time consuming though.

  34. Omg! I just made these tonight for the spinach manicotti! The creps were very similar to something my husbands Danish family makes for dessert!

  35. I made these this weekend and am not sure what if the few changes I had to make resulted in the recipe making 26 of these! I only had one egg so used 1 egg plus 1/2 cup egg beaters type stuff, and I only had skim milk. I put it all in the blender, measured out the 2T, and ended up with 26 crespelles when done. Of course, this is fine with me as it might make the points less! I thought they were great!

  36. I just found your page a couple of days ago – and I must admit it is fantastic.

    Thanks for all those brilliant reciepees.
    wr
    Doris

  37. They can be used as breakfast crepes, too. In a warm crespelle, spoon some of your favorite yogurt and top with a few berries. Roll it up like a crepe. Top with some more yogurt and berries. Sprinkle about a tablespoon of granola or other crunchy cereal on top of all.
    Points would vary depending on yogurt and crunchy topping.

  38. Great question, I've never tried. I don't see why not but would love to here the results if you do!

  39. i'm allergic to dairy..do you think i'll get the same results using soy milk? thanks,love your site!

    • I've been making my own crepes for manicotti since I was 18yrs old, from a recipe that belonged to a boyfriends VERY ITALIAN mom. I've never had to write it down and can give it to anyone in 2 seconds, its so easy. And NO milk. It's just flour, water and eggs. Same amt of flour n water…and double the eggs. I usually do, 2 cups each flour n water and 4 eggs. They're SO light and I've never had better in any restaurant. Anywhere.

  40. Gina–Thank you thank you thank you for your amazing website! I seriously plan all of my WW meals from this. They are all so yummy! My husband enjoys them as well since there is still so much flavor! =) -Amy

  41. I've made these a few times now, mainly for the manicotti. I always have a few leftover from the manicotti and while they are still hot, I put a few chocolate chips on them and after dinner some chopped strawberries. YUM! Perfect dessert to a great dinner

  42. Absolutely! Make the crespelles and refrigerate. Make the filing and refrigerate. You can make the sauce too. Tomorrow fill them, roll them, top with sauce and bake.

  43. Question: Can I make these tonight to use for dinner tomorrow?? I like to cut back on my cook time when I get home from work! 🙂

  44. No, they shouldn't be brown. It usually takes a few to get the hang of it!

  45. I used a 7" skillet and by the time I reached #14 they were coming out perfect!! They all tasted good. Wasn't sure if they were supposed to be brown at all. Most of mine weren't. Would definitely make them again.

  46. Great Allison! It's really hard to make them if you don't have a 6" skillet. Go out an buy a cheap non stick skillet if you don't already have one, it's worth it!

  47. I made these last night and they were so incredibly easy. And tasty too. I can't believe they are so low in points and calories. A great substitute to unhealthy pasta. I only had a 12" skillet so the batter was a little out of control. All that meant though was mine weren't as perfectly as round, but still great none the less.

  48. I can't believe that these are only one point each! They look so yummy. I am definitely making them!

  49. Thanks for this recipe!!