Who doesn’t love stuffed pancakes? The Italians call them crespelle and they are a Sunday brunch tradition for Gusta and her family, who make wonderful organic cheeses (if you are ever in the Prosecco area of Italy, head to Latteria Perenzin). Here Gusta shares her recipe for crespelle filled with spinach and ricotta.
Gusta’s crespelle batter is: 200g plain flour, 3 large eggs, pinch of salt, approximately 250ml milk – you want a batter that is pouring cream consistency.