Friday, September 11, 2009

Whole Wheat Crespelle – Italian Whole Wheat Crepes

Crespelle are Italian crepes. I have been making a variation of this whole-wheat crespelle for about 20 years. Whole-wheat flour gives these crespelle a much more earthy flavor, as well as more nutrition. The silken tofu is used to provide both fat and protein that would have been provided traditionally by the egg.

These crespelle can be used for make different applications. Tonight I am stuffing them with veggies in a thick white sauce.

Whole Wheat Crespelle – Italian Whole Wheat Crepes
Makes 12 crepes


7 ounces whole-wheat flour (use 1 cup plus 2 tablespoons if you don't have a scale)
1 ¾ cups water
3 tablespoons firm silken tofu, low fat
1 pinch kosher salt
oil spray for the pan


Combine everything, except the oil spray, in the blender and process until completely smooth. The texture should be similar to half and half. Now allow the mixture to sit for an hour. If after an hour the batter is thicker add a little more water and blend again. You may also need to blend again if the batter has separated.

After an hour spray your pan with oil and heat it over medium heat. When the pan is hot pour approximately 3 tablespoons of batter into the pan and swirl to cover the entire pan. Cook until the crespelle releases itself from the bottom of the pan and is a little brown. You can tell this has happened by shaking the pan. When the crespelle lets go remove it a plate or sheet pan and lined with parchment or wax paper, or you can cook it briefly on the second side if the top is not completely cooked. Flipping a crespelle takes a little practice since they break easily. Top each crespelle with another sheet of parchment or waxed paper so that you can remove them when it is time to fill them. Continue making crespelle until all the batter is gone.

You can fill the crespelle now or refrigerate them to use later. If you are going to refrigerate them wrap the plate or pan completely with plastic cling film to keep them from drying out.

Nutritional Information:

Amount Per Serving
Calories - 57.62
Calories From Fat (5%) - 2.89

Total Fat - 0.34g
Saturated Fat - 0.06g
Cholesterol - 0mg
Sodium - 28.95mg
Potassium - 69.98mg
Total Carbohydrates - 12.05g
Fiber - 2.02g
Sugar - 0.09g
Protein - 2.53g


This is a foundation recipe in our house. I use these crepes for savory and sweet applications. Crespelle make excellent substitutes for sheets of lasagna in a casserole, or to hold a filling in a baked manicotti dish. I like that they are low in fat and calories, and can easily be made organic.

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