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Crespelle

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 22 ingredients

  1. BATTER:
  2. 1 cup whole milk
  3. 1 cup flour
  4. 2 eggs -- lightly beaten
  5. 1/4 teaspoon salt
  6. butter -- for the pan
  7. WHITE SAUCE:
  8. 1 1/2 cups whole milk
  9. 2 tablespoons butter
  10. 2 tablespoons flour
  11. 1 pinch freshly grated nutmeg -- or to taste salt and pepper -- to taste
  12. FILLING:
  13. 2 tablespoons olive oil
  14. 1 red onion -- thinly sliced
  15. 1 clove -- chopped
  16. 2 zucchini -- halved, seeded, and sliced
  17. 2 summer squash -- halved, seeded, and sliced
  18. 1 10 ounce pack age frozen artichoke hearts or pieces
  19. 1 tablespoon chopped fresh oregano
  20. salt and pepper -- to taste
  21. 1/3 pound italian fontina cheese -- rind removed
  22. 1/2 cup freshly grated parmesan cheese

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

  2. Chicken egg High in vitamin D · High in riboflavin · High in vitamin B12 · +9

    High in vitamin D · 2.0 µg per 100 g, 40% of the reference intake per 100 g

    • Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
    • Vitamin D contributes to normal blood calcium levels.
    • Vitamin D contributes to the maintenance of normal bones.
    4 more authorised claims
    • Vitamin D contributes to the maintenance of normal muscle function.
    • Vitamin D contributes to the maintenance of normal teeth.
    • Vitamin D contributes to the normal function of the immune system.
    • Vitamin D has a role in the process of cell division.

    Vitamin D is a nutrient you need for good health. It helps your body absorb calcium, one of the main building blocks for strong bones. NIH fact sheet

    High in riboflavin · 0.5 mg per 100 g, 33% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in vitamin B12 · 0.9 µg per 100 g, 36% of the reference intake per 100 g

    • Vitamin B12 contributes to normal energy-yielding metabolism.
    • Vitamin B12 contributes to normal functioning of the nervous system.
    • Vitamin B12 contributes to normal homocysteine metabolism.
    5 more authorised claims
    • Vitamin B12 contributes to normal psychological function.
    • Vitamin B12 contributes to normal red blood cell formation.
    • Vitamin B12 contributes to the normal function of the immune system.
    • Vitamin B12 contributes to the reduction of tiredness and fatigue.
    • Vitamin B12 has a role in the process of cell division.

    Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet

    High in selenium · 31 µg per 100 g, 56% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    High in protein · 13 g per 100 g, 35% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin A · 160 µg per 100 g, 20% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of folate · 47 µg per 100 g, 24% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of pantothenic acid · 1.5 mg per 100 g, 26% of the reference intake per 100 g

    • Pantothenic acid contributes to normal energy-yielding metabolism.
    • Pantothenic acid contributes to normal mental performance.
    • Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
    1 more authorised claims
    • Pantothenic acid contributes to the reduction of tiredness and fatigue.

    Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet

    Source of phosphorus · 198 mg per 100 g, 28% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of omega-3 fatty acids (EPA and DHA) · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Contains DHA · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • DHA contributes to maintenance of normal brain function. The beneficial effect is obtained with a daily intake of 250 mg of DHA.
    • DHA contributes to the maintenance of normal vision. The beneficial effect is obtained with a daily intake of 250 mg of DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Contains choline · 294 mg per 100 g, at least 82.5 mg per 100 g

    • Choline contributes to normal homocysteine metabolism.
    • Choline contributes to normal lipid metabolism.
    • Choline contributes to the maintenance of normal liver function.

    Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet

    Nutrients per 100 g of “Egg, whole, raw, fresh”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. BATTER:
  2. Pour the milk into a mixing bowl. Sift the flour into the milk, mixing constantly to form a batter without lumps. Whisk in the eggs and salt. Cover the bowl with plastic wrap and refrigerate the batter for at least 20 minutes.
  3. Heat an 8-inch nonstick skillet over high heat. Grease the pan lightly with butter. Use a ladle to pour 2 tablespoons of the batter into the hot pan. Working very quickly, tilt the pan in a circular motion so that the batter spreads all over the skillet in a thin layer. This motion takes a little practice.
  4. Cook the pancake on one side only. Turn the skillet upside down on a plate to release the pancake. Cove: the pancake with a small piece of parchment paper.
  5. Continue making pancakes, stacking them with parchment paper, until all of the batter is used. You should have about 16. Cover the stack of pancakes with plastic wrap and refrigerate (they're fine for up to 2 days).
  6. WHITE SAUCE:
  7. In a saucepan, heat the milk until it is very hot.
  8. In another saucepan, melt the butter. When it is foaming but not brown, stir in the flour. Cook the mixture over medium-low heat, stirring, for 2 minutes.
  9. Remove the pan from the heat. Using a wire whisk, gradually add the milk, still stirring, until all of the milk is mixed. Return the pan to the heat and stir in the nutmeg, salt, and pepper. Cook the sauce over medium heat, stirring often, for 10 minutes. Remove the pan from the heat and set it aside to cool. Transfer the sauce to a container, press a piece of plastic wrap directly onto the surface of the sauce, cover with the lid, and refrigerate (the sauce is fine for up to 2 days).
  10. FILLING:
  11. In a skillet, heat the oil and cook the onion over medium heat, stirring often, for 10 minutes. Add the garlic and cook, stirring, for 1 minute.
  12. Add the zucchini, summer squash, artichokes, oregano, salt, and pepper. Cook the mixture over medium heat, stirring often, for 15 to 20 minutes or until the vegetables soften.
  13. Meanwhile, cut the fontina into very thin slices or grate it. Remove the vegetable mixture from the heat. Stir in the white sauce. Taste for seasoning and add more salt and pepper if you like.
  14. To assemble the crespelle: Set the oven at 400 degrees. Butter an 11-by-7-inch baking dish.
  15. Lay one pancake on a work surface, cooked side down. Spoon a little of the filling into one half of the pancake. Add fontina cheese and sprinkle with Parmesan. Fold the pancake in half. Set it in the baking dish, standing it up, so the open edges face up.
  16. Continue to fill and layer the pancakes until they are all folded, overlapping them in the dish.
  17. Transfer the dish to the hot oven and bake the pancakes until the filling is hot and the edges of the pancakes are crisp and browned. Serve at once.
  18. "Boston Globe, May 19, 2002"
  19. Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Baking dish
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Spatula
  • Ladle
  • Sieve
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Sheryl Julian and Julie Riven. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt), file Recipes/www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.