Italian crepes called crespelle can be used in place of pasta in dishes like lasagna and Manicotti. The batter is made with eggs, flour, water, milk, and salt, and can be used for sweet or savory dishes. Crepes can be made ahead of time and filled with cheese, meat, or fruit. Olive oil is often used to give them a savory flavor. They are a popular choice for vegetarians and those on low-carb diets.
Many Italian recipes call for prepared pasta, but there is an alternative that many cooks use when fresh pasta isn’t readily available or doesn’t suit the dish. Italian crepes called crespelle can be made in a standard skillet and used in place of tagliatelle in popular dishes such as lasagna and Manicotti. In fact, they’re also known as maniche pancakes in some cooking circles.
Crepes can be used in savory or sweet recipes, although crepe batter is not usually made with sugar. A typical batter recipe calls for eggs, all-purpose flour, water, milk, and salt. The ingredients are mixed together until the dough becomes the consistency of heavy cream or thinner. It is ladle-dried into an oiled or buttered crepe pan or other nonstick skillet and cooked just until lightly browned. This technique may take some practice until consistent results are possible.
Crepes can be made ahead of time and stacked until needed. A filling of standard cheese and meat sleeves, for example, goes well with crepes. Sweetened fruit fillings can also be placed inside to form the centerpiece of an elaborate dessert. Instead of flat lasagna noodles, individual layers of a lasagna can be separated from the crepes. The fillings can also be covered with cheese and baked. A sauce suitable for pasta can also be used with them.
While butter can be used to keep the crepes from sticking to the pan, many cooks use olive oil to give the finished crepes a more savory flavor. Ideally, they should be thin and light like other types of crepes, not heavy or thick like traditional pancakes. A small amount of thin batter should be swirled around the pan and the crepe turns quickly as it begins to pull away from the sides and solidify.
Many people prefer the lighter texture of crepes in traditional Italian dishes, particularly in recipes designed for vegetarians or those on low-carb diets.
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