That sounds a lot fancier than hamburger and mushrooms in crepes, but, that’s essentially what we had. Crespella is what we – and the French – call a crêpe. The same concept, anyway. The flour-to-egg ratio is a bit different, but the end result is the same – a thin pancake filled with yummy stuff.

I’ve been thinking about crespella for a few days, now, and finally decided today was the perfect time to whip them up. I was off, I had gone to physical therapy early, and I had grocery-shopped yesterday. I pretty much had a free day…

Now… crêpes or crestella take no time at all to make. Maybe 90 seconds a piece. maybe. It’s probably less, but I’ve never bothered to time it. It helps to have a nice crêpe pan, but a small skillet works in a pinch.


We’ve had this pan – it’s Calphalon – for 20 years. Victor may have had it longer. I think it was part of the dowry. It is the best damned crespelle pan this side of Rome.


  • 4 large eggs
  • 1/4 teaspoon kosher salt
  • 1 to 1 1/4 cup water
  • 2 cups all-purpose flour

Place the flour in a large mixing bowl. Crack the eggs over the flour and whisk them in. Add salt and whisk in water until smooth.

Heat your pan until hot and brush with melted butter. Pour 1/4 cup batter into the pan and swirl to completely coat. Cook until pale golden and crespelle is dry on top. Place on plate and continue until all the batter has been used.

Fill with your favorite sweet or savory filling.

I do not flip my crespelle or crêpes. I really see no reason to if you cook them until the top is dry.

The filling was a throw-together of ground beef, mushrooms, and onions. I added some beef broth and thickened it with flour.

No-brainer simple.

We came up with a great dessert idea using them and will be trying it out on our house guests in a couple of weeks.

What fun!