crespelle

I really like how it sounds in Italian. 

Almost like you wanna eat the word itself when said out loud. 

It's melody rings fluffiness and comfort.  

Crespelle.

Ricotta crespelle. 

Somehow, with no proper explanation, I eat these most often during winter months and breakfast. And I like to eat them plain, naked. Additional sip of tea, coffee or latte is always welcome.

Therefore, tomorrow for breakfast you will need:

some pictures, so you can admire their beauty before you please yourself first thing in the morning..

and a recipe,

Ricotta Crespelle, makes 4-6

250g cream milk ricotta

3 eggs, separated, at room temperature

300ml milk

120g flour

1 teaspoon baking powder 

1/2 teaspoon sea salt

butter for the pan

In a bowl sift flour, baking powder and salt. In another bowl mix ricotta, milk and egg yolks. Add the flour mixture to the ricotta and stir. Separately, whip egg whites to stiff peaks and fold them into the batter slowly, with spatula. 

Heat the frying pan over medium heat, melt a bit of butter in it and spoon about 60ml of batter into the pan and use back of a ladle to guide the batter around the pan. Bake slowly, until crespelle gets 'gold' color on both sides. Repeat with the rest of the batter.

Recipe adopted from Heidi Swanson.