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Crespelle
The Italian version of crêpes, these are used
in many dishes and can be filled with
savory fillings, such as ricotta in manicotti,
or sweet fillings. These are slightly different
from the French version because this recipe
does not call for butter in the batter.
Makes about 8 crespelle
1
cup unbleached, all-purpose
flour
pinch kosher salt
1
cup whole milk
2
large eggs, beaten
vegetable oil, for brushing plates
1. Put the flour and salt into a medium
bowl; whisk to combine.
2. Add the milk and eggs to the dry ingre-
dients and beat until completely smooth.
3. Preheat the International Chef™ Crêpe/
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjusting
the temperature to Crêpe (Medium). Set
timer to 1 minute. (This recipe requires
less time than the average crêpe).
4. Once preheated, brush the plates with
a bit of oil (blot any excess off care-
fully with a paper towel). Using the large
scoop, pour the batter onto the hot
greased plate. Close cover and lock to
activate timer and begin cooking. Tone
will sound when timer has expired. These
should have NO browning to them.
Remove and repeat with remaining batter.
5. Fill as desired and serve immediately.
Note: This recipe is easy to double if you
are cooking for a crowd.
Nutritional information per crespelle:
Calories 87 (23% from fat) • carb. 13g • pro. 4g
• fat 2g • sat. fat 1g • chol. 51mg • sod. 71mg
• calc. 45mg • fiber 0g
There are countless fillings for blintzes, so
be creative. Here we have a classic filling
of farmer's cheese, but you can stir in jam
or preserves for a sweet twist.
Makes 8 blintzes
Blintzes:
3
large eggs
1¼
cups reduced-fat or whole milk
2
tablespoons vegetable oil
1
cup unbleached, all-purpose
flour
1
teaspoon granulated sugar
¼
teaspoon kosher salt
softened, unsalted butter or
vegetable oil, for brushing
plates
Filling:
1
pound farmer's cheese
(or ricotta)
¼
cup whole milk
2
tablespoons granulated sugar
¼
teaspoon grated lemon zest
1 to 2
pinches kosher salt
1. Make batter: In a blender, add the eggs,
milk, oil, flour, sugar and salt and blend
on low until smooth, scraping down as
needed. Transfer batter to a bowl, cover
with plastic wrap and allow to rest for a
minimum of 30 minutes, or overnight.
2. Make filling: Using a hand mixer or a
whisk, combine the filling ingredients until
smooth. Set aside while the blintzes are
being made.
3. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjusting
the temperature to Crêpe (Medium). Set
timer to 1 minute.
4. Once preheated, lightly grease plates
with butter or oil. Using the large scoop,
pour batter onto the hot greased plate.
Close cover and lock to activate timer
and begin cooking. Tone will sound when
14
Blintzes
™
Crêpe/
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