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Crespelle Sweet Italian Pancakes
Classic crepe-style sweet pancakes which make a really delicious dessert with a filling of dried fruits and a little sweet syrup.
Ingredients
- 100 grams self-raising flour
- 2 tablespoons caster sugar
- 2 large eggs
- 300 millilitres semi-skimmed milk
- 1 tablespoon butter
Instructions
- Put 100 grams (1 cup) self-raising flour into a bowl or jug. Add 2 large eggs. then start to mix using an electric or a hand whisk. Add the milk and keep whisking until you have a smooth batter that is the consistency of thin pouring cream.
- Add 2 tablespoons caster 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 of the 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 bubbles on top and browns underneath (lift it up with a spatula to see) 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.
- Serve the Crespelle Sweet Italian Pancakes with a variety of fillings (see notes) and whipped cream or traditional Italian ricotta cheese.
Notes
For a traditional Italian flavour you can fill the pancakes with mascarpone, sweetened ricotta, fruit compote, or fresh berries. Or fold or roll, dust with icing sugar, and drizzle with honey or chocolate sauce. Or serve in the traditional English style with a little caster sugar and a squeeze of lemon juice.
Nutrition
Calories: 207kcalCarbohydrates: 28gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 95mgSodium: 89mgPotassium: 161mgFiber: 1gSugar: 10gVitamin A: 283IUVitamin C: 0.1mgCalcium: 107mgIron: 1mg