Sweet Sicilian CrepesAll Recipes
Makes 8 crepes
- 3 x Medium Eggs (room temperature)
- 250ml Whole Milk
- 250g Plain Flour
- Crema di Pistacchio
- Crema di Mandorle
- Crema di Nocciola
A classic crepe recipe with our Sweet Sicilian twist using our trio of Sicilian nut spreads – Pistachio, Almond & Hazelnut!
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 to stop them from sticking together.
Then spread or drizzle over spoonfuls of your favourite sweet nut cream.
Which one will you choose? Crema di Pistacchio, Crema di Mandorle, Crema di Nocciole or All Three?
And why not try our capuliatu, spinach & chilli crepes or our caponata & pecorino cheese crepes.
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