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.

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions