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.
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.
Can be made a day ahead, covered with plastic wrap and refrigerated, or stack them and freeze the unused portions.
More Italian Recipes you might enjoy:
- Chicken Parmesan Lasagna
- Zucchini Rollatini
- Spaghetti Carbonara
- Italian Beef and Spinach Meatballs
- Spinach Lasagna Roll ups
Light Crespelle Recipe
- 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
- 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.