Crespelle Sweet Italian Pancakes are classic crepe-style sweet pancakes which make a really delicious dessert with a filling of dried fruits and a little sweet syrup. Crespelle are really very versatile and can be filled with whatever you have to hand. Spread them with hazelnut spread or peanut butter and jelly for a tasty breakfast or snack.
Traditionally, Shrove Tuesday or Mardi Gras (Fat Tuesday) is the day to use up all the rich foods in the house before Ash Wednesday and the start of the fasting season of Lent. It’s also traditional to make pancakes, whether you take part in Lent or not, pancakes are a simple and delicious base for sweet or savoury toppings, so well worth using this annual reminder to cook some up.
Classic crepe-style sweet pancakes which make a really delicious dessert with a filling of dried fruits and a little sweet syrup.
- 100 g self-raising flour
- 300 ml semi-skimmed milk
- 2 large free range eggs
- 2 tablespoons caster sugar
- some melted butter
- 100 g dried fruits mix of dried apricots, cranberries, raisins or whatever you have in your larder
- 100 ml orange juice
- 200 ml cream or greek yogurt
Sieve the flour then simply mix everything together, you can use an electric whisk, liquidiser or stick mixer or put the flour into a large jug and add the eggs and milk gradually mixed with a simple hand whisk
Add the sugar and leave the mixture to rest for at least 10 minutes. You can leave it for several hours or even overnight.
Melt a little butter in the pan and when it starts to sizzle add just enough batter to cover the bottom of the pan
Cook the pancake until it browns underneath (lift it up with a spatula to see) and it should bubble on the top. Then flip it over and cook the other side.
As you make the pancakes, layer them between sheets of baking parchment and cover with a clean tea towel until you have all your pancakes and are ready to serve.
Chop larger dried fruits like apricots and apple into small pieces, put all the fruits into a bowl with the orange juice.
Heat in the microwave for 3 minutes or until hot. Set aside for 10 minutes for the fruit to soak up some of the juice.
You can fill the pancakes with all sorts of sweet fillings. Stewed apples, plums or blackberries would be good. Or serve in the traditional English style with a little caster sugar and a squeeze of lemon juice.
I’m also adding this to Credit Crunch Munch as this is a cheap, cheerful and filling recipe. CCC is the blog challenge of Fuss Free Flavours and Fab Food 4 All and this month is hosted by My Golden Pear.
I was provided with a Tefal Superior Frypan, I was not paid for this post and all opinions are my own.