Spring has finally arrived to Sweden too! This week we have had a wonderful weather... blue sky, SUN and +13-15 degrees... it is so nice and warm to sit outside and this is what I suggest for a perfect spring lunch... crespelle.
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Crespelle is not something I eat very often but I like them a lot. Maybe in different parts of Italy they are eaten more often, where I come from (North of Italy) they are not so common but prepared only if it is a special occasion, if you have guests and want to make something more elegant and fancy.
Here is my favorite filling... cooked ham and mushrooms. The recipe is a bit long only because there different stages but it is quite easy. Crespelle can be made one or two days in advance and refrigerated, or frozen.
CRESPELLE FILLED WITH HAM AND MUSHROOMS
(for 10 crespelle)
Ingredients for crespelle: 200 g white wheat flour, 200 ml milk, 2 eggs, 200 ml water, ½ tsp salt, butter.
Ingredients for the filling: 100 g cooked ham, 300 g champignons and Porcini mushrooms, 3 Tbsp Grana Padano, extra-virgin olive oil, salt.
Here is my favorite filling... cooked ham and mushrooms. The recipe is a bit long only because there different stages but it is quite easy. Crespelle can be made one or two days in advance and refrigerated, or frozen.
CRESPELLE FILLED WITH HAM AND MUSHROOMS
(for 10 crespelle)
Ingredients for crespelle: 200 g white wheat flour, 200 ml milk, 2 eggs, 200 ml water, ½ tsp salt, butter.
Ingredients for the filling: 100 g cooked ham, 300 g champignons and Porcini mushrooms, 3 Tbsp Grana Padano, extra-virgin olive oil, salt.
Ingredients for besciamella (white sauce): 500 ml milk, 50 g butter, 50 g white wheat flour, salt, nutmeg.
1. Prepare the crespelle.Whisk the eggs with salt in a small bowl. In a large bowl put the flour and slowly stir in the milk and the water at room temperature. Add now the eggs (from the small bowl) and beat the mixture until smooth. Put this mixture in the fridge for about 30 minutes.
Heat a nonstick frying pan to high. Put a very small piece of butter (you will do this only the first time, before beginning to cook crespelle) and drop the crespelle mixture onto the heated surface. Tilt the pan with a circular motion so that the batter coats the surface evenly, do not put too much mixture, crespelle have to be quite thin. Cook each side until the golden brown (about 1-2 minutes for side one), then remove and place on a plate.
2. Prepare the white sauce (besciamella) with the ingredients listed above.
3. Clean and trim the mushrooms. Slice them and cook them for about 10 minutes in a pan with some extra-virgin olive oil, cooked ham sliced and a pinch of salt. Cook for another 10 minutes.
4. Place now some mushrooms-ham mixture on each crespella and roll up (in triangles) and line it on an oven tray. Cover with withe sauce and grated Grana Padano and cook in oven at 200 for 20 minutes until they get golden brown. Serve warm.
1. Prepare the crespelle.Whisk the eggs with salt in a small bowl. In a large bowl put the flour and slowly stir in the milk and the water at room temperature. Add now the eggs (from the small bowl) and beat the mixture until smooth. Put this mixture in the fridge for about 30 minutes.
Heat a nonstick frying pan to high. Put a very small piece of butter (you will do this only the first time, before beginning to cook crespelle) and drop the crespelle mixture onto the heated surface. Tilt the pan with a circular motion so that the batter coats the surface evenly, do not put too much mixture, crespelle have to be quite thin. Cook each side until the golden brown (about 1-2 minutes for side one), then remove and place on a plate.
2. Prepare the white sauce (besciamella) with the ingredients listed above.
3. Clean and trim the mushrooms. Slice them and cook them for about 10 minutes in a pan with some extra-virgin olive oil, cooked ham sliced and a pinch of salt. Cook for another 10 minutes.
4. Place now some mushrooms-ham mixture on each crespella and roll up (in triangles) and line it on an oven tray. Cover with withe sauce and grated Grana Padano and cook in oven at 200 for 20 minutes until they get golden brown. Serve warm.
Info&Research: CRESPELLE.Crespelle are the Italian version of salted crepes. They are used in many Italian dishes, in baked pasta dishes, soups, and desserts, they can also be rolled, stuffed, stacked or folded. Filled with warm sweetened ricotta, crespelle are absolutely great! They can also be used for classic dishes like lasagne or for cannelloni that require stuffing.
Crespelle are especially popular in the Abruzzo region, where they are served in broth or baked. They also figure prominently on the menus of elegant restaurants throughout the Peninsula, generally as first-course dishes. Though the preparation now has a certain ring of elegance to it, in the past crespelle were considered poor people's food.
Crespelle are especially popular in the Abruzzo region, where they are served in broth or baked. They also figure prominently on the menus of elegant restaurants throughout the Peninsula, generally as first-course dishes. Though the preparation now has a certain ring of elegance to it, in the past crespelle were considered poor people's food.
5 comments:
Che bell'aspetto queste crespelle!!
Orchidea, you made it so easy !! I'm so glad the weather is looking good at your end, its rather windy and cold here still :(
you're right, crespelle actually looks easy to do, and I like things be done ahead and just assemble in the last minute.
Ciao! così hai nominato anche l'Abruzzo, una delle mie regioni d'origine.Le crespelle sono una meraviglia!
Tulip, grazie.
Melting wok, thanks a lot.
Gattina, you should really try.
Saffron, in Abruzzo io non ci sono mai stata... che vergogna... ma ci sono una sacco di regioni che devo ancora vedere.
Ciao.
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