This recipe for sweet or salt crepes.

The filling will be of your choice. Excellent hot with traditional Nutella chocolate, or jam.

Personally I like to cook this dish as an alternative to lasagna pasta in the oven, that is filling the crepelle with sautéed mushrooms with a little bechamel and tomato sauce for the topping. 

Simple and delicious especially for Sunday lunch.

Prep Time10 minsCook Time30 minsTotal Time40 mins

 280 g milk
 140 g flour
 60 g butter
 2 eggs
 1 spoon of sugar
 salt

1

Make the dough with milk, flour, egg, melted butter, sugar and a pinch of salt.
Mix all the ingredients well with the whisk to mix them and leave to rest in the fridge for at least half an hour.

2

Put a small amount of dough into a rather small pan, more or less half a cooking spoon can be fine.
Make circular movements with the pan so that the dough adheres in the same quantity to the entire surface up to the sides.
When the sides start to get crisp and detach laterally, turn your crepe.
It is not necessary to grease the pan to cook the cracks because the butter contained in the dough is sufficient.

Ingredients

 280 g milk
 140 g flour
 60 g butter
 2 eggs
 1 spoon of sugar
 salt

Directions

1

Make the dough with milk, flour, egg, melted butter, sugar and a pinch of salt.
Mix all the ingredients well with the whisk to mix them and leave to rest in the fridge for at least half an hour.

2

Put a small amount of dough into a rather small pan, more or less half a cooking spoon can be fine.
Make circular movements with the pan so that the dough adheres in the same quantity to the entire surface up to the sides.
When the sides start to get crisp and detach laterally, turn your crepe.
It is not necessary to grease the pan to cook the cracks because the butter contained in the dough is sufficient.

Sweet and salt crepes recipe

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