Capuliatu, Spinach & Chilli CrepesAll Recipes
Makes 8 crepes
- 3 x Medium Eggs (room temperature)
- 250ml Whole Milk
- 250g Plain Flour
- U Capuliatu
- Sauteed spinach
- Extra virgin olive oil with peperoncino (chilli)
A classic crepe recipe with our Savoury Sicilian twist using our family recipe of marinated Sicilian minced tomatoes. This crepe batter recipe is a great versatile foundation for either sweet or savoury fillings.
To make the batter add the milk slowly into the flour and whisk until smooth, then and inside the eggs and whisk well . Leave to one side to rest for around 1 hour.
To make the crepes, heat up a frying pan using an 8 inch base if possible and lightly oil the base. Pour 1 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 a further 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.
For the filling, Clean and prepare the spinach by discarding any thick stems and washing well. Take a saucepan, add in an inch of water with a pinch of salt and cook the spinach with a lid on until tender. Drain the spinach before adding to a frying pan to fry for one minute with a generous glug of Sicilian chilli infused olive oil.
Tip* for speed you can also use ready to cook baby spinach
Fill the crepe with the sauteed spinach, spoonful of capuliatu and finish with even more infused extra virgin olive oil with chilli for that extra kick!
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