Basic crespelle

INGREDIENTS FOR 15 CRESPELLE, 20 CM ACROSS
250 g Italian '00' flour
3 eggs
30 g butter
Half a litre of milk
Salt
Pepper
Almost everyone likes crespelle because they can be filled in countless ways. For sweet ones filled with jam or Nutella, add 50 g sugar and vanilla to the batter.
I use unsweetened crespelle for desserts too, as I find excessive sweetness cloying. The choice is yours.

I break the eggs into a bowl.

I add flour.

Then milk, salt and pepper.

I combine with a hand blender.

Continuing to mix, I add the previously melted and cooled butter.

Once combined, I strain out any lumps. The batter should be smooth and runny; add a splash of milk if too thick.

I cover with cling film and rest half an hour.
I then lightly butter and heat a crêpe pan. This quantity made 15 crespelle, 20 cm across. I pour a small ladleful into the centre and rotate the pan for a thin, even layer.

I cook one side and gently turn as soon as the edge lifts.

I cook them all and cool on a towel. This quantity made 15. Keep refrigerated on a plate covered with cling film for a couple of days.
They can also be frozen: I separate each with cling film so they release without thawing the entire batch. Fill in countless ways, and prepare the day before if desired.