Crespelle With Raisins Recipes

SWEET CRESPELLE (ITALIAN CRêPES)

Steps:

• Gather the ingredients.
• Beat egg and yolks together with sugar and salt, then incorporate flour and slowly add milk, so as to obtain a creamy batter.
• Whip reserved egg white to moderately firm peaks and carefully fold in liquor, then fold mixture into batter. Melt 2 tablespoons of butter and fold into batter. Let batter sit in a cool place for at least 1 hour.
• When ready to proceed, heat crêpe pan over medium heat. Melt remaining butter and lightly brush cr ê pe pan.
• Pour 2 to 3 tablespoons of batter into the center of pan and distribute evenly by tilting pan. Cook for a couple of minutes, then flip crespella over and cook for a couple of minutes more. Don't let it get too brown.
• Continue until batter is finished, stacking the finished crespelle on a plate and covering with a cloth to keep them warm.

CRESPELLE WITH RAISINS

Steps:

• Dissolve 2 tablespoons of sugar into 1 cup of lukewarm water. Add 1 teaspoon of yeast and stir to dissolve. Set aside until yeast mixture starts to foam.
• In a large bowl or container, add the cooled and mashed potatoes, eggs, butter and 1 1/4 tablespoons vegetable oil.
• Add the prepared yeast mixture.
• Add 1 teaspoon salt to the flour and add all of this to the potato mixture.
• Add the raisins if using.
• Mix all the ingredients together to form a dough. While constantly beating the dough with your hands (by grabbing and lifting the dough), add the water a little at a time with your hands to the dough. You want to continue this until you have a very uniform, soft and sticky dough (about 10 minutes) (you may or may not use all of the water to get to this stage).
• Now cover the dough with plastic and let it sit until it has doubled in size.
• Once it has doubled in size, beat it down again then set aside and let it rise to double one more time.
• Measure the oil into a deep frying pan to a depth of about 3 inches. Using a deep fry thermometer, heat the oil to 350 degrees F
• Dip your hands into a separate bowl of room temperature oil before grabbing a small quantity of dough, stretch it out slightly and very carefully place into the hot oil. Turn the crespelle a couple of times and cook until they are deep golden in colour and have puffed up (this will take about 2 minutes). Cook only 3 or 4 at a time depending on the size of the crespelle and the size of the pan.
• Once they are cooked, remove them with a slotted spoon, letting any oil drain back into the pan, then place them onto a paper towel lined pan.
• While still warm, roll them in sugar (to your liking) and place in a platter for serving.