Light Crespelle 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.

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. 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.

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

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.

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.

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.

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Light Crespelle 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. This whole wheat version uses white whole wheat flour for extra nutrients but I have also tested with Bobs Red Mill gluten-free flour with great results.

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

Directions:

  1. Put all the ingredients in the blender.
  2. To make crespelles, heat am 8″  non-stick skillet with a 6-inch bottom on medium-low heat.
  3. 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.
  4. Flip and cook another 10 seconds.
  5. Remove and place on a plate and repeat the process with the remaining batter.

Nutrition Information

Yield: makes 20 crepes, Serving Size: 1 crespelle

  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 1
  • Calories: 35 calories
  • Total Fat: 0.5g
  • Saturated Fat: g
  • Cholesterol: 10mg
  • Sodium: 45mg
  • Carbohydrates: 4.5g
  • Fiber: 0.5g
  • Sugar: 1g
  • Protein: 1g
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