lthough crespelle or crêpes may resemble lasagne, it is made in an entirely different manner.
Flour, salt, eggs, milk, water and olive oil are mixed together until a very smooth texture is achieved. The ingredients are then poured into a buttered, hot non-stick pan, to cook on each side until lightly browned.
The resulting slightly crisp, thin disk of pasta is used to prepare layered and baked dishes, or folded into pockets filled with cheese, mushrooms and vegetables, or less commonly meat or fish.
