Recipe
Crespelle al Bitto
Savory Italian Cheese Pancakes
4.5 out of 5
Indulge in the flavors of Italy with this delightful recipe for Crespelle al Bitto. These savory cheese pancakes are a traditional Italian dish that combines the richness of Bitto cheese with the lightness of delicate crepes.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Shellfish-free
Allergens
Milk, Eggs, Wheat
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 large eggs 2 large eggs
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1 cup (240ml) milk 1 cup (240ml) milk
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1/4 teaspoon salt 1/4 teaspoon salt
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1 tablespoon olive oil 1 tablespoon olive oil
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1 cup (100g) grated Bitto cheese 1 cup (100g) grated Bitto cheese
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1 cup (30g) fresh spinach, chopped 1 cup (30g) fresh spinach, chopped
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1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
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1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
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1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 18g, 9g
- Carbohydrates (total, sugars): 26g, 4g
- Protein: 14g
- Fiber: 2g
- Salt: 0.6g
Preparation
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1.In a large mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 10 minutes.
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2.Heat a non-stick skillet over medium heat and brush it with olive oil. Pour 1/4 cup of the batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 1 minute, until the edges start to lift. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter.
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3.In a separate bowl, combine the grated Bitto cheese, chopped spinach, parsley, basil, dried oregano, black pepper, and heavy cream. Mix well.
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4.Preheat the oven to 180°C (350°F).
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5.Take one crepe and spoon a generous amount of the cheese and spinach mixture onto the center. Roll the crepe tightly and place it in a baking dish. Repeat with the remaining crepes and filling.
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6.Bake the filled crepes for 15-20 minutes, until the cheese is melted and bubbly.
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7.Serve the Crespelle al Bitto warm and enjoy!
Treat your ingredients with care...
- Bitto cheese — If you can't find Bitto cheese, you can substitute it with a combination of Fontina and Parmesan cheese for a similar flavor profile.
- Fresh spinach — Make sure to thoroughly wash the spinach leaves before chopping them to remove any dirt or grit.
- Crepes — To achieve thin and even crepes, pour the batter into the skillet and immediately tilt and rotate the pan to spread the batter thinly across the surface.
Tips & Tricks
- You can make the crepes in advance and store them in the refrigerator for up to 2 days. Just make sure to separate them with parchment paper to prevent sticking.
- Feel free to customize the filling by adding other vegetables such as mushrooms or roasted bell peppers.
- For a richer flavor, you can sprinkle some grated Parmesan cheese on top of the filled crepes before baking.
- Serve the Crespelle al Bitto with a side of fresh mixed greens dressed with a light vinaigrette to balance the richness of the dish.
- Leftovers can be reheated in the oven or microwave for a quick and delicious meal.
Serving advice
Serve the Crespelle al Bitto as a main course accompanied by a fresh salad or steamed vegetables. Garnish with a sprinkle of fresh herbs for an extra touch of freshness.
Presentation advice
Arrange the filled crepes on a serving platter, drizzle with a touch of olive oil, and sprinkle with additional chopped herbs for an appealing presentation. Serve with a side of salad or vegetables to create a visually pleasing and well-balanced plate.
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