Go Back

Italian Crespelle with Parmigiano in Beef Broth Test

Servings: 3–4 (primo piatto)
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour

Ingredients
  

Crespelle Batter (No Butter)

  • 2 large eggs
  • 1 cup whole milk (240 ml)
  • 3/4 cup all‑purpose flour (95 g)
  • Pinch of fine salt
  • For the pan: a lightly oiled paper towel, wiped almost dry

Filling

Instructions
 

  • Make the Batter
    In a medium bowl, whisk the eggs and milk until fully combined. Add the flour and salt and whisk until smooth. Let the batter rest at room temperature for 20–30 minutes.
  • Cook the Crespelle
    Heat a 8 inch nonstick pan over medium‑low heat. Lightly wipe the surface with oil, then remove any excess.
    Pour about ¼ cup of batter into the pan and swirl immediately to create a very thin crespella. Cook for 30–40 seconds until set, then flip and cook for another 10–15 seconds.
    Transfer to a plate and repeat with the remaining batter. Stack the crespelle and keep them covered.
  • Assemble
    Lay one crespella flat and sprinkle lightly with Parmigiano Reggiano. Fold into quarters or roll gently. Place 2–3 crespelle into each warmed bowl.
  • Serve in Brodo
    Bring the beef bone broth to a gentle boil and taste for salt. Ladle the very hot broth over the crespelle just before serving. Serve immediately.