Berry’d Crespella

30 Comments

Five years ago I made this dessert for my mother’s birthday. It’s a delicious puff pancake that I topped with a warm chocolate-hazelnut sauce. It was nice and light for after dinner, which involved a raclette experience. Even though it was April, it was still really cold outside, so the warm puffy pancake was a perfect dessert.

I got this recipe directly from epicurious.com, so if anyone has an issue with the name “crespella,” please take it up with epicurious! I don’t know how crespella came about – I am aware that the Italian crespelle is more like a crèpe. And this puff pancake is more like a German version of a puff pancake, which is like a flat soufflé.

Instead of using a nutella sauce over the hot pancake, I’m using chilled, sugared berries. After all, it’s summer, and berries are delicious right now. Plus, I love the combination of hot and cold, just like sweet and savory.

So here is the recipe I used from epicurious. Be ready to serve it as soon as it comes out of the oven. Oh, and I just did one little thing different – I used goat’s milk instead of dairy cream.
cresp4

Oven Crespella with Berries

3 cups of berries of choice, halved if necessary
Sugar
3/4 cup all-purpose flour
2 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract, mine included the seeds
1/2 teaspoon salt
1 1/2 cups goat’s milk, divided
2 tablespoons unsalted butter
Confectioners sugar

Place the berries, I obviously used blueberries and raspberries, in a medium bowl and sprinkle with the sugar. I didn’t use much, maybe only 1 tablespoon, but if you like your berries sweeter, use more like 1/4 of a cup. Toss the berries together gently and set them aside to macerate. The crespella itself is not very sweet, so sweeter berries isn’t a bad idea.

Another option for the berries is to mash a few of the berries and mix that purée in with the whole berries. That will make them more sauce-like.
berries
Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.

Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups goat’s milk in a bowl.
cresp9
Add butter to skillet and heat over the stove until golden brown, less than 1 minute. Pour batter carefully into the skillet.

cresp8
Immediately place the skillet in the oven and bake until puffed, set, and golden, 20 minutes. Check at 15 minutes to make sure everything is going well.

cresp6
It will puff up in the oven.
cresp7
Cool pancake in skillet on a rack 5 minutes (it will sink).
cresp11
Cut wedges and serve warm along with the sugared berries.
cresp5
Dust with confectioners sugar if desired.
cresp
A dollop of crème fraiche would also be good with this crespella!
verdict: Since I made this before, I knew it already was good. But unfortunately, it didn’t benefit from the goat’s milk, which I was hoping it would. I love the flavors of goat’s milk and berries. Live and learn!

30 thoughts on “Berry’d Crespella

  1. This is beautiful. This recipe is right up my alley. I love the berries and I can only imagine how it plays against he goats milk, eggs and vanilla. This is a serious dessert!

    Like

Please... write something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s