Crespelle Baked Pancake Parcels Recipes

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OVEN CRESPELLA WITH NUTELLA SAUCE



Oven Crespella with Nutella Sauce image

Gooey Nutella has long been a guilty pleasure, and we can't think of a better way to enjoy it than as a sweet, creamy sauce spooned over the tender middle and crisp edges of this baked pancake.

Provided by Melissa Roberts

Time 40m

Yield Makes 4 to 6 servings

Number Of Ingredients 10

3/4 cup all-purpose flour
2 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups plus 3 tablespoons whole milk, divided
2 tablespoons unsalted butter
1/2 cup chocolate-hazelnut spread such as Nutella
Garnish: confectioners sugar
Accompaniment: chopped strawberries

Steps:

  • Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.
  • Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.
  • Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.
  • Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.
  • Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce. Serve with berries.

PANCAKE PARCELS RECIPE BY TASTY



Pancake Parcels Recipe by Tasty image

Here's what you need: flour, cocoa powder, icing sugar, salt, eggs, milk, water, butter, frozen raspberry, vanilla ice cream, strawberry lace

Provided by Tasty

Categories     Desserts

Yield 5 pancakes

Number Of Ingredients 11

⅘ cup flour
2 tablespoons cocoa powder
2 tablespoons icing sugar
salt, to taste
2 eggs
1 cup milk
⅕ cup water
2 tablespoons butter, for cooking
¾ cup frozen raspberry
vanilla ice cream, to taste
strawberry lace

Steps:

  • Sieve the flour, cocoa powder, icing sugar and salt into a large bowl
  • Make a well in the centre and whisk in the eggs
  • Combine the milk and water and slowly add it to the mixture while continuing to whisk.
  • Melt a small knob of butter in a large frying pan on a medium heat.
  • Spoon a ladle full of the mixture onto the pan and swirl it around to get a nice thin layer of batter.
  • Cook for approx. 2.5 minutes and flip the pancake once.
  • NOTE: You can go for it the cool way, or just use a spatula, we're not judging you. ;)
  • Cook further for 60 more seconds and remove from the heat.
  • Pour the frozen raspberries into a pot and cook, along with 3 tbsp of water on the lowest setting with the lid on for 5-6 minutes. (You can also use fresh raspberries with 5-6 tbsp of water.)
  • Spoon a dollop of ice cream into the center of the pancake, and pour over a few spoons of the raspberries.
  • Wrap the pancake up around the ice cream and use a strawberry lace to tie it all together.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 7 grams

CRESPELLE (BAKED PANCAKE PARCELS)



Crespelle (Baked Pancake Parcels) image

For a great tasting supper, rustle up these baked pancake parcels with cheese and prosciutto filling under a bubbling tomato sauce. Kids love them!

Provided by English_Rose

Categories     European

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

8 ready-made pancakes, savory
1 lb ricotta cheese
8 ounces buffalo mozzarella cheese, diced
1 ounce parmesan cheese, freshly grated
5 slices prosciutto, chopped
1 bunch fresh parsley, chopped
freshly grated nutmeg, to taste
salt & freshly ground black pepper
4 tablespoons extra virgin olive oil
3 garlic cloves, chopped
2 (14 ounce) cans chopped tomatoes
2 tablespoons tomato paste
1 teaspoon superfine sugar

Steps:

  • Mix all the ingredients for the filling together in a large bowl. Season well with nutmeg, salt and pepper and set aside.
  • To make the tomato sauce, heat the olive oil in a saucepan over a moderate heat.
  • Add the garlic, and as soon as it begins to brown add the tomatoes, tomato paste and sugar. Season with salt and pepper.
  • Cook over a fairly high heat for about 15-20 minutes, until thickened, stirring frequently. Taste and adjust the seasoning if necessary.
  • Pre-heat the oven to 400°F Take the first pancake and spoon one eighth of the filling across the centre. Flip the sides over to cover the ends of the filling then roll the pancake parcel up neatly.
  • Place in a lightly oiled ovenproof dish large enough to take all the filled pancakes in a cosy, single layer.
  • Repeat with the remaining pancakes and filling. Pour over the tomato sauce then bake in the oven for about 20-30 minutes, until bubbling hot. Serve at once.

Nutrition Facts : Calories 926.2, Fat 58.5, SaturatedFat 23.4, Cholesterol 199.9, Sodium 1323.5, Carbohydrate 61.2, Fiber 3.6, Sugar 8.4, Protein 40.9

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