Light Crespelle Recipe
Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta and taste delicious. This whole wheat version uses white whole wheat flour for extra nutrients but I have also tested with Bobs Red Mill gluten-free flour with great results.
- 20
Ingredients
- 1 cup white whole wheat flour
- 1 1/2 cups 1% milk
- 2 large egg whites
- 1 whole egg
- 1 tsp oil
- 1/2 tsp salt
- olive oil spray
Preparation
Step 1
Put all the ingredients in the blender.
To make crespelles, heat am 8″ non-stick skillet with a 6-inch bottom on medium-low heat.
Lightly spray pan using olive oil spray and pour 2 tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly. Cook about 30 seconds.
Flip and cook another 10 seconds.
Remove and place on a plate and repeat the process with the remaining batter.
Read more at https://www.skinnytaste.com/light-crespelle-recipe/#Gg6fUcppXWzbQxZ5.99