Caponata & Pecorino CrepesAll Recipes
Makes 8 crepes
- 3 x Medium Eggs (room temperature)
- 250ml Whole Milk
- 250g Plain Flour
- Caponata Siciliana
- Pecorino Cheese
A classic Italian crepe recipe with our Sicilian twist. This recipe is a great versatile foundation for either sweet or savoury fillings.
Take the jar of caponata and transfer it into a bowl. It is important the caponata has time to breathe before eating, we suggest at least 30 minutes
Make the batter by adding the milk and eggs into the flour and whisk until smooth. Leave to one side for 1 hour.
Heat up a frying pan with an 8 inch base and lightly oil the base. Pour 1 x full ladle of pancake batter into the pan and cook on a medium to low heat.
Flip over the pancake when you start to see small bubbles start to appear and cook for 30 seconds to a minute on the other side.
Slide the crepe from the pan onto a plate and repeat with the rest of the batter.
Tip* layer the plated pancakes with kitchen roll in between.
Spoon over the caponata and finish with a generous grating of pecorino cheese (or ragusano).
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