Welcome to Our Winter Issue!

Classic Sweet Italian Crepes (Crespelle Dolci)

INGREDIENTS

Classic Sweet Italian Crepes (Crespelle Dolci)

**Ingredients:**

- 1 cup all-purpose flour

- 2 tablespoons granulated sugar

- 1/4 teaspoon salt

- 1 1/2 cups whole milk

- 3 large eggs

- 2 tablespoons unsalted butter, melted and cooled, plus more for the pan

- 1 teaspoon vanilla extract

**Optional Fillings and

Toppings:**

- Nutella/ chocolate or vanilla

ice-cream (why not)spread

- Fresh berries or sliced fruit

- Sweetened ricotta cheese (mix ricotta with a bit of sugar and vanilla)

- Whipped cream

- Powdered sugar, for dusting

- Honey or maple syrup

DIRECTIONS

1. **Prepare the Batter**:

- In a mixing bowl, whisk together the flour, sugar, and salt.

- In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.

- Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.

- Cover the bowl and let the batter rest for at least 30 minutes at room temperature. This helps the flour to fully absorb the liquid, resulting in more tender crepes.

2. **Cook the Crepes**:

- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter.

- Pour about 1/4 cup of batter into the center of the pan, and immediately tilt and rotate the pan to spread the batter evenly into a thin layer.

- Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for another 30 seconds to 1 minute on the other side.

- Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm.

Repeat with the remaining batter, adding more butter to the pan as needed.

3. **Fill and Serve**:

- Spread your desired filling (Nutella, ricotta cheese, fresh fruit, etc.) over one side of each crepe.

- Fold the crepe into quarters or roll it up.

- Dust with powdered sugar and top with whipped cream, honey, or syrup if desired.

- Serve warm and enjoy!

**Pro Tip**: Crepes can be made ahead of time and stored in the refrigerator for up to two days. Simply reheat in a skillet or microwave before serving. Enjoy these classic sweet not so Italian crepes as a delightful breakfast, brunch, or dessert!