Total TimePrep: 70 min. Bake: 40 min.
This was so good. The crepes were definitely thicker than your average crepe, but since it was replacing pasta, it was nice to have that little added “bite”.
Easy peasy, the noodles are a thicker form of crepes. So turning the pan while pouring the batter in to make the round pasta is the same. I think crepe batter is thinner.
This was excellent and very easy. I hope I can get better at shaping the noodles but it tasted great.
Excellent! Easy crepe noodles. I'm done with store bought. I used ricotta and a béchamel sauce for the filling (I do the same for lasagna). I did my own marinara sauce. Beautiful, top notch recipe! Thanks for putting this in my new rotation. Keeper!!
YUMM this was dilish!
Also added small cubes of mozzarella to filling.
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This is a recipe for "Crespelle" which are paper-thin pancakes, the Italian equivalent of France's crêpes, and like the French version, they can be either sweet or savory. The sweet version, which can be served with the topping or filling of your choice: Nutella, dark melted chocolate, fresh fruit such as strawberries or bananas,...whatever you would like...To make this a savory version, you can use any number of fillings; a common one is spinach-and-ricotta, the same filling that would be used in spinach-and-ricotta lasagne or spinach-and-ricotta cannelloni.... the dish now has a certain aura of elegance to it, in the past crespelle were considered poor people's food.
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this is an excellent recipe. I use 1/4 cup of crepe batter. I also use half ricotta and half cottage cheese which I whir in a food processor. It just seems to make the filling creamier.