Shrimp Crespelle

Posted by muhammad riza on Thursday, October 6, 2011

This is a delicious dish from italy, crespelle are simply rich, wafer thin pancake.


  • 3 eggs, beaten
  • 3/4 cup all-purpose flour
  • Salt
  • 1 cup water
  • 1 tsp olive oil
  • 3 tbsps butter or margarine, melted
  • 2 tbsps butter
  • 2 tsps all-purpose flour
  • 11/2 cups milk
  • Juice lemon
  • Salt and pepper
  • 11/4 cups shrimp
  • Lemon slice, to garnish
Cooking Steps
  1. Sift the 3/4 cup flour into a bowl, whisk the eggs into the flour gradually, until the mixture is smooth. Stir in the water and oil and leave the batter to stand for 30 minutes.
  2. Heat a frying pan and brush it lightly with the melted butter. Put 1 tablespoon of batter in the center and roll and tili the pan to coat tha base evenly.
  3. Fry until the pancake is golden brown underneath, then carefully turn over, to brown the other side. Stack and keep warm until required. repeat until  all the batter has been used up.
  4. Melt 2 tbsps of butter in saucepan and stir in the 2 tablespoons of flour. Gradually add the milk, beating well, and returning the pan to the heat between additions, until all the milk has been incorporated. Simmer the sauce for 2-3 minutes. Stir in the lemon juice and season to taste.
  5. Mix together half of the sauce and the shrimp. Put one pancake into an ovenproof dish and spread a spoonful of the shrimp sauce over this. Cover with another pancake and repeat the sauce/pancake procedure until all the pancake have been used up, finishing with a pancake. Bake in a preheated oven, 375F, for 10 minutes.
  6. Cover with the remaining sauce and garnish with lemon slices. Cut the crespelle like a cake, to serve.
Cook's Notes
#Time: Preparation taks about 40 minutes. Cooking takes about 30 minutes
#Serving Idea: Serve this dish with a colorful mixed salad
#Freezing: Pancake can be made in advance and frozen stacks, with piece of wax paper between each one. To use, allow the pancakes to defrost, then reheat as required

Happy Cooking

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