Breakfast Crespelle with Prosciutto (+ a veggie alteration!)

Hi ya!

I have been obsessed with these Italian crepes lately. Finally worked out my own recipe for them which I think does very nicely and so now I am finally sharing them with ya! Yay. You can use whatever breakfast type filling you like. A great way to use some leftovers or random bits and pieces you have in the fridge!

Will be playing around with these a lot in the coming weeks. So watch out for variations! For vegetarians just skip the prosciutto and add more veggie love. Perhaps sauteed yellow zucchini, yellow peppers and garlic, with fresh basil and smoked provolone! Yellow and green would look so pretty.

Mmm now I want to make that next time. Or a creamy mushroom filling. Oh so many options. I mean they are basically crepes but slightly egg-ier (not a word)!

Crespelle:

  • 1 cup spelt flour
  • 3 eggs
  • 1/2 teaspoon salt (skip this if using a salty filling like prosciutto)
  • 3/4 cup milk
  • 1/4 cup water
  • 2 tablespoons melted butter (could use olive oil instead)
  • 1 tablespoon freeze dried basil (OR/ 2 table spoons fresh basil chopped)
  • A few turns of fresh cracked pepper

How To:

Whisk or mix together til smooth using a hand blender or mixer. Cook in preheated pan on medium with butter or olive oil (hot pan is important – the first crepe is usually the worst til you really get some heat happening). Use 1/3 cup batter per crespelle and cook 1-3 mins per side. Depends on the heat of your stove top. You want golden bits (see photos)

Filling:

  • 1 cup shredded mozza
  • 1 tomato diced tiny (strain out some of the seeds and pulp to keep your crespelle from getting soggy)
  • Thin sliced prosciutto cut into small strips
  • Optional: a small drizzle of pesto, basil oil, vodka tomato cream sauce, or balsamic glaze

How To:

Once you have a stack of crespelle, put them back in the same pan one by one still on medium heat. Top with cheese first, then tomato and prosciutto (or your zucchini/pepper mixture). Heat through til cheese is melted. Roll and plate. Top with a drizzle of your favorite sauce or eat them plain as I did.

They have tons of flavour already so you don’t really need anything else. But if you want to show off and be fancy by all means 😉 You could also poach an egg and place on top. You could sprinkle on some Romano cheese and fresh chopped Italian parsley. Really no limit on taking these to whatever level of awesomeness you desire! You could crack an egg onto the crepe itself and cook before you add the cheese and other toppings to make it even more protein packed.

The same Crespelle recipe can be used for making a spinach ricotta cannaloni style dish (which I will do in the near future). Or they can be sweetened for a dessert (leave out the pepper and basil of course). I want to try a Cannoli-esque crespelle dessert with sweet ricotta, shaved chocoloate and chopped nuts mmmmm. Oooh or a riff on tiramisu!

Here are the snaps!

Stir the batter again before ladling more batter into the pan each time to ensure even basil distribution and crespelle texture.

Stir the batter again before ladling more batter into the pan each time to ensure even basil distribution and texture.

Cook first side til manageable. If it breaks when you take a flipper to it then it is not ready. You can loosen the edges gently before going for it to prevent tearing.

Cook first side til manageable. If it breaks when you take a flipper to it then it is not ready. You can loosen the edges gently before going for it to prevent tearing.

Mmmmm the stack of crespelle continues to get bigger. You will probably get 8-10 depending on how big you make them. You could stretch to 12 if you make them smaller.

Mmmmm the stack of crespelle continues to get bigger. You will probably get 8-10 depending on how big you make them. You could stretch to 12 if you make them smaller.

Have your toppings ready to go. I suggest using a fork to apply the tomatoes so the juicy seedy bits get left behind in the bowl. You don't need all that extra moisture messing with the mozza!

Have your toppings ready to go. I suggest using a fork to apply the tomatoes so the juicy seedy bits get left behind in the bowl. You don’t need all that extra moisture messing with the mozza!

Mmmmm cheese is melting. You only reheat for a minute or so - don't over cook or your prosciutto will get opaque and weird.

Mmmmm cheese is melting. You only reheat for a minute or so – don’t over cook or your prosciutto will get opaque and weird.

Plate it up as fancy as you wish. Drizzle sauce on top if you want. I ate mine plain and it was lovely. Kind of like a crepe / panino. ENJOY!!!

Plate it up as fancy as you wish. Drizzle sauce on top if you want. I ate mine plain and it was lovely. Kind of like a crepe / panino. ENJOY!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s