Another Failure - Crespella
Ugh, it was bound to happen again. Another failure. Sigh. Well, I am taking this one a little harder because my friend Leslie made this one morning when Alexander spent the night at her house and he came home raving about it. Hmmpphh!
Now, Leslie and I have been friends since both of our boys started kindergarten together 4 years ago. One day, I sent some of my chocolate chip cookies over to her house with Alexander when he went to play with Jordan and she sent some of hers back. Well, one thing led to another and pretty soon our husbands were complaining about all the cookies flying around. We always swap recipes and share success stories in the kitchen and this pancake was no exception. She gave me the recipe some time ago and I vowed to make it just like she did.
Except I can’t find it. Dang! So while browsing the new issue of Gourmet magazine I came across a recipe for Crespella. It looked just like the Puffy Pancake that she made. So I whipped it up last night. It was easy, and reminded me of crepe batter. Hence the term”crespella”. Ah, those Italians. So clever!!
I preheated the oven, then melted the butter in my big 14″ All-Clad skillet:
poured in the batter:
and slid the pan into the oven. I set the timer and waited. And waited. And waited. Finally it was done.
I passed on the Nutella sauce that was supposed to go with this (because of Sabrina) and served it up with fresh strawberries.
The verdict? Horrible! I don’t know what I did wrong - was it undercooked? Overcooked? I’m going to have to beg Leslie for mercy and show me how to make this (hint, hint!!).
on May 16, 2008 on 7:09 am
Okay here it is…
1/4 c. butter (separate from what goes in the batter)
The Batter:
For a 2 or 2 1/2 qt pan: 1/4 c butter melted, 3 eggs, 3/4 c EACH flour and milk
3 or 4 qt pan: 1/3 c butter melted, 4 eggs, 1 c each flour and milk
4 1/2 qt pan: 1/2 c butter melted, 5 eggs, 1 1/4 c each flour and milk
5 qt pan: 1/2 c butter melted, 6 eggs, 1 1/2 c each flour and milk.
I always add vanilla too… your discretion.
Pre-heat oven to 425. Choose your pan size and melt 1/4 c of butter in the pan in the oven while you prepare the batter. Sometimes at this stage I add peeled, sliced granny smith apples, brown sugar and cinnamon (really?) and bake them for about 15 minutes before adding the batter to the pan. Mix melted butter, eggs, flour, and milk in a blender. Yes, use a blender… I’ve tried this with my kitchen aid and had a dense, lumpy pancake. Add batter to pan and bake for 20 - 25 minutes. Voila! Delicious fluffy dutch pancake. Also, I’ve found that plain, old Pyrex glass pans work best for this recipe. I’ve tried my stoneware bakers and it just doesn’t cut it! Dust with powdered sugar and serve with lots of warm maple syrup! I believe that I will make this for the kids for breakfast tomorrow. My kids are tired of homemade buttermilk pancakes, french toast, breakfast burritos, egg sandwiches… tough life huh? :o)
Please try again and report back! BTW… please feel free to ask for my Swedish Pancake recipe. Another BIG hit in this house!
on May 17, 2008 on 5:24 am
Are you trying to make a “Dutch Baby” style of pancake? I have a couple recipes I use all the time - one plain and the other apple. I use a (I think 10″
cast iron skillet. I melt the butter in it while it preheats in the oven. They are magnificient to see all puffed up until they collapse after they’re out of the oven awhile.