A delicious dish from Italy, crespelle are simply rich, wafer-thin pancakes.
3 eggs, beaten
90 g (3 oz) plain flour
Salt
280 ml(1/2 pint) water
1 tsp olive oil
3 tbsps butter or margarine, melted
30 g (1 oz) butter
2 tsps plain flour
420 ml (3/4 pint) milk
Juice 1 lemon
Salt and pepper
225 g (8 oz) prawns
Lemon slices, to garnish
90 g (3 oz) plain flour
Salt
280 ml(1/2 pint) water
1 tsp olive oil
3 tbsps butter or margarine, melted
30 g (1 oz) butter
2 tsps plain flour
420 ml (3/4 pint) milk
Juice 1 lemon
Salt and pepper
225 g (8 oz) prawns
Lemon slices, to garnish
method
1. Sift the 90 g (3 oz) flour into a bowl, whisk the eggs into the flour gradually, until the mixture is smooth. Stir in the water and oil and leave the batter to stand for 30 minutes.
2. Heat a frying pan and brush it lightly with the melted butter. Put 1 tablespoon of the batter in the centre and roll and tilt the pan to coat the base evenly
3. Fry until the pancake is golden brown underneath, then carefully turn over, to brown the other side. Stack and keep warm until required. Repeat until all the batter has been used up.
4. Melt the 30 g (1 oz) of butter in a saucepan and stir in the 2 tablespoons of flour. Gradually add the milk, beating well, and returning the pan to the heat between additions, until all the milk has been incorporated. Simmer the sauce for 2 - 3 minutes. Stir in the lemon juice and season to taste.
5. Mix together half of the sauce and the prawns. Put one pancake into an ovenproof dish and spread a spoonful of the prawn sauce over this. Cover with another pancake and repeat the sauce/pancake procedure until all the pancakes have been used up, finishing with a pancake. Bake in a preheated oven, 190°C (375°F) Gas Mark 5, for 10 minutes.
6. Cover with the remaining sauce and garnish with lemon slices. Cut the crespelle like a cake, to serve.
2. Heat a frying pan and brush it lightly with the melted butter. Put 1 tablespoon of the batter in the centre and roll and tilt the pan to coat the base evenly
3. Fry until the pancake is golden brown underneath, then carefully turn over, to brown the other side. Stack and keep warm until required. Repeat until all the batter has been used up.
4. Melt the 30 g (1 oz) of butter in a saucepan and stir in the 2 tablespoons of flour. Gradually add the milk, beating well, and returning the pan to the heat between additions, until all the milk has been incorporated. Simmer the sauce for 2 - 3 minutes. Stir in the lemon juice and season to taste.
5. Mix together half of the sauce and the prawns. Put one pancake into an ovenproof dish and spread a spoonful of the prawn sauce over this. Cover with another pancake and repeat the sauce/pancake procedure until all the pancakes have been used up, finishing with a pancake. Bake in a preheated oven, 190°C (375°F) Gas Mark 5, for 10 minutes.
6. Cover with the remaining sauce and garnish with lemon slices. Cut the crespelle like a cake, to serve.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
