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.
Oven Crespella with Berries
3 cups of berries of choice, halved if necessary
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
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.
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.
Add butter to skillet and heat over the stove until golden brown, less than 1 minute. Pour batter carefully into the skillet.
It will puff up in the oven.
Cool pancake in skillet on a rack 5 minutes (it will sink).
Cut wedges and serve warm along with the sugared berries.
Dust with confectioners sugar if desired.
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!