Crespelle batter is essentially the same as crêpe batter.  It is prepared in advance and allowed to stand so that the flour swells and any air beaten in during preparation has time to dissipate.  A little extra liquid may be added if the batter has become slightly too thick after storing.  Storing and thinning ensures that the batter does not rise and that the crêpes are fine and even. I love to use this recipe to make Cannelloni de Crespelle or crêpe roulades.

Yield: about 5-6 large crespelle.

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