Scrippelle Spuntino

Scrippelle Spuntino is just another way of saying Crepe Snack.  Every good Italian household had stand-by crepes in one form or another. Sometimes they were frozen, but most of the time they were on duty in the refrigerator and ready to go. They could have been served cold or hot.

A crepe snack is very easy to put together in a moment's notice.  A common quick warm snack is to heat the crepe, evenly sprinkle some good Parmigiano grated cheese on it, roll it up, and cut in three. a great traditional snack is as simple as that. Want it cold? Sprinkle some powdered sugar or some Nutella and roll it up.

Crepes can be used in soups, or as a variation of Ravioli, Manicotti and Stuffed Shells. Crepes are often substituted for pasta, are light and offer a unique quality of taste to time honored Italian family traditional meals.

Crepe Batter:

1 cup all-purpose flour
3 large eggs
¾ cup whole milk
½ cup water
2 tablespoons unsalted butter, melted and cooled
½ teaspoon salt

Making Crepes:

Whisk the flour to get rid of any large lumps. Then whisk in the eggs, milk, water, butter, and salt. Heat a medium non-stick pan over moderate heat. Coating your pan with some unsalted butter will keep the crepes from sticking. Now you are ready to begin the magic. Make sure that your pan is not so hot that the butter turns brown. Crepes are not supposed to be dark brown, but light and thin.

Pour about a ¼ cup of batter into the pan and swirl it around so that a thin layer of your batter covers most of the pan. Make sure that it is not sticking. Check that out by lifting the edges. Cook it very lightly and flip it over. Then lightly cook the other side until the batter is no longer wet. Be careful to not over cook. Crepes are not supposed to be very thick, so make sure that you don’t put too much batter in the pan for each crepe. If the batter becomes too thick, add a tablespoon of water.

Remove each finished crepe and lay them out flat on a tray or dish layered with wax paper.

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