…or what I learned in cooking class last night. Below is a roughly translated English version of the recipe. Unfortunately, I don’t have a photo, but, trust me, the results were delicious!
Crespelle (Italian crepes) (makes 8 7” crespelle)
Ingredients
150g (1 cup) flour
salt
250 ml (1 cup + 2/3 T) milk
2 eggs
butterschmalz—came in a tub and looked kind of like chicken fat. Regular butter or whatever you use for the pan when making pancakes would work fine.
Place flour in a bowl with a pinch of salt. Add milk while mixing until smooth. Add eggs one at a time while mixing. Mixture should be smooth, without lumps, and little thinner than pancake batter.
Let this mixture sit for 20 minutes.
Heat a small frying pan (7 inch), melt a little butterschmalz. Use a ladle to pour in enough of the mixture to create a crespelle, which is thinner than a pancake but thicker than a crepe. Lightly brown, flip and lightly brown the other side. Stack on a plate.
Sweet Rhubarb Crespelle
Ingredients
400 g (about 3 cups) rhubarb
60 g (4 T) sugar
50 g (1.76 ounces—maybe two cups?) Amaretti (little Italian almond-flavored cookies a little crunchier than vanilla wafers)
50 g (1.76 ounces—2 largish squares) white Kuvertüre (white cooking-grade chocolate—pure made only with chocolate, coco butter and sugar)
1 packet of vanilla sugar (do we have this in the US? A small packet (maybe 1 teaspoon) with vanilla flavor. Could probably substitute plain sugar and ½ tsp or less vanilla)
100 ml (.0423 C) milk
100 ml (.0423 C) cream
1 egg yolk
1 T cornstarch
Crespelle (see above)
Clean and peel the rhubarb. Cut the rhubarb in quarters lengthwise, then into sticks about 1 ½ inches long. Put the rhubarb and 50 g (3 T) sugar in a chefs pan—the bottom of the pan should be broad enough so that the rhubarb mixture is in a thin layer. Add a quarter cup of water, cover and simmer for about 10 minutes—until the rhubarb softens, but doesn’t fall apart. Let cool.
Crush the Amaretti and chop the Kuvertüre into very small pieces. Toss together in a bowl. You can easily crush the Amaretti by placing the cookies in a ziplock bag and crunching them with your hand. The pieces should be little chunks, not super fine.
In a saucepan, add milk, cream, vanilla sugar and 10 g (1T) sugar and bring to a simmer. In a separate small bowl, briskly mix together the egg yolk and cornstarch. Whisk the egg mixture into the milk mixture and stir continuously until it begins to be slightly thickened.
Drain the rhubarb well. Add to the bowl with the Amaretti and Kuvertüre and mix gently with your hands. Butter a baking pan–a pan large enough to hold the 8 rolled crespelle but not too large–maybe 7 x 10. Place a crespelle on a flat surface, put a small handful of the rhubarb mixture at one end of the crespelle and roll it. Place the rolled crespelle in the buttered pan. Repeat until all crespelle are filled. Pour the cream sauce over the tops of the rolled crespelle and place uncovered in preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes. Serve hot.
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