Similar to classic American pancakes, our variation on an Italian Crespelle made by @Ildolcedialice melts gently in your mouth, enriched by a unique combination of savory and enveloping flavors. ✨ Elevate the dish with a final touch of De Nigris Platinum Label Balsamic Vinegar!
Ingredients for 4 People
- For the Italian Crespelle:
- ⅔ cup fresh milk
- 1 ¼ cup flour
- 0.2 oz. yeast
- 2 eggs
- 1 oz. butter
- Pinch of salt
- For the cream cheese:
- 1 cup whole fresh milk
- 1 oz. butter
- 2 tbsp white flour
- Pinch of nutmeg
- ½ cup grated Parmigiano Reggiano cheese
- To granish:
- Fresh spinach leaves
- De Nigris Platinum Label Balsamic Vinegar
For the recipe
Separate the egg yolks from the whites and set them aside.
Place the egg yolks in a bowl and whisk together with milk, butter (melted), flour and yeast.
Whip the whites and add them to the mix.
Heat a non-stick pan and, with the help of a ladle pour the mix to create the Italian Crespelle. Cook for about 1 minute each side, when ready stock the Italian Crespelle on a plate.
Prepare the cream cheese: Place a pot over low heat, add the butter and let it melt. Then, add the flour and whisk for about 30 seconds. Add the milk, the nutmeg and the salt, and let it cook unitil the mixture its dense. Then add the Parmigiano Reggiano cheese and whisk unitl all the ingredients are fully blended.
Add a layer of cream cheese in-between each pancake, then granish with fresh spinach leaves and a drizzle of De Nigris Platinum Label Balsamic Vinegar.
