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.
Crespelle
CrespelleI love making homemade manicotti for special occasions, they are so good and always a crowd pleaser! Rather than using pasta, we love making them these lighter crespelles, so delicious! Make them a ahead with wheat or gluten-free flour. 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 – making sure the pan is hot before adding the batter, adding the right amount of batter, quickly 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.
More Italian Recipes you might enjoy:
- Chicken Parmesan Lasagna
- Zucchini RollatiniÂ
- Spaghetti Carbonara
- Italian Beef and Spinach Meatballs
- Spinach Lasagna Roll ups
Light Crespelle Recipe
Ingredients
- 1 cup white whole wheat flour
- 1 1/2 cups 1% milk
- 2 large egg whites, or replace with 1 whole egg
- 1 large whole egg
- 1 tsp olive oil
- 1/2 tsp kosher salt
- olive oil spray
Instructions
- Put all the ingredients in the blender.
- To make crespelles, heat an 8-inch non-stick skillet with a 6-inch bottom on medium-low heat. Let it get hot.
- Lightly spray pan using olive oil spray and pour 3 tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly. Cook about 30 seconds. (easiest way to do this is fill a 1/4-cup measuring cup 3/4 full.
- Flip and cook another 10 seconds.
- Remove and set aside on a plate and repeat the process with the remaining batter.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- 8-inch nonstick skillet with 6 inch base
Nutrition
Categories:
I have been kind of afraid to make these for years because I’m not much of a ‘batter’ person. It never seems to come out right for me. But I bought a new cheap 8inch pan to use just for these and they turned out great! I had so much fun making them, and I was surprised that I had a decent crespelle from the very first one! The only thing for me was they made a few less than the recipe and I have no idea why. I did use unbleached white, and I used 2 eggs as I didn’t use just egg whites. But it didn’t really matter as I used them for the spinach manicotti recipe, and it was ridiculously good. I am going to try them in other pasta dishes like lasagna too!
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?
Can you use coconut flour? I’m new to coconut flour.Â
Can I substitute ap flour for the whole wheat flour?
Could I make a quesidilla with them?
Hi Gina!
How many crespelles does this make to go with the nutrition info?
PS. THANK YOU!! Â Especially for the WW recipes that are gluten-free.Â
I just updated the recipe card! You are welcome!
My Italian family makes these with water and not milk. Just an FYI to cut out a few more calories.Â
was the recipe water, 2 whole eggs, oil ,salt and flour?
Great for spinach manicotti recipe!
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!
Would you use these for enchiladas? Debating since I’ve made them for manicotti and thinking they could sub the tortilla
We made enchiladas with them and they came out great!
Do these freeze well for later use?Â
can you swap out whole wheat flour for almond flour
No I dont think so
Delicious and easy to make!!
Can I use regular flour instead of whole wheat? We just have that alreadyÂ
If you wish.
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What type of oil in the recipe, olive oil or veggie oil?
I used olive
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.
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!
I wonder if some durum wheat would make it a little more pasta-like?
Thanks for the recipe I will try this wish me luck might prepare it tonight making it for the early am
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.
I cooked them way longer than the recommended time.